Salads are just right for summer entertaining and this flavour -packed recipe is ideal as part of a barbecue menu, and is perfect with lamb kebabs or chops.
The walnut pesto dressing is milder than the usual basil and pinenut variety and compliments, rather than overpowers, the already robust flavours of the mixed vegetables.
The mixture of vegetables can be adapted to suit whatever you have to hand. Fennel is included in the ingredients, but if you are averse to the flavour, green beans, or a can of chickpeas could be added instead. The latter would be especially good if the salad is being served with a lamb dish.
First make the pesto dressing. This can be stored in the refrigerator for a few days so it can be made ahead to save precious time. It's also handy to make, because walnuts are sometimes easier to come by, and are considerably cheaper, than pine nuts. They are also rich in Omega 3 fatty acids.
For the pesto you will need:
- 125g shelled walnuts
- 200g drained sun-dried tomatoes preserved in oil
- 3 cloves garlic
- 125g grated Parmesan cheese
- 1 small red chilli, roughly chopped
- A good handful of parsley
Firstly brown the walnuts, either over a low heat in a dry, non-stick pan, or in the oven, set to a medium heat. If they are in the oven check them every 3 or4 minutes as they burn very quickly. Tip onto a clean tea cloth and rub gently to get rid of as much of the outer skin as possible.
When you have removed as much of the skin as you can, place into a blender and add the remaining ingredients. Process until smooth,adding a little of the oil from the tomatoes to give a creamy, pouring consistency. Spoon into a bowl, cover with cling-wrap and store in the refrigerator until needed.
To serve 8 people you will need the following vegetables:
- 2 aubergines
- 2 green, and 2 yellow courgettes.
- 1 red, 1 yellow pepper
- 1 large red onion
- 1 head of fennel, trimmed of the tough outer leaves
- 250g cherry tomatoes on the vine
- 1tsp chopped,fresh thyme
- 60ml olive oil
- Sea salt and black pepper to taste.
Thinly slice theaubergines length-wise.Peel and cut the onion into chunks. Cut the courgettes into length-wise slices like the aubergine and thinly slice the fennel. Slice the peppers in half, remove the seeds, and slice into thick slices along their length. Place everything into a large bowl, pour over the olive oil and add the chopped thyme and salt and pepper. Turn the vegetables over in the oil with your hands,or a large spoon.Spread the oiled vegetables in a single layer on a large baking sheet and bake at 230c ( 450F, gas mark 8) for 50 mins. Stir from time to time to ensure the mixed vegetables brown evenly. About 10 mins before the end of the cooking time divide up the cherry tomatoes, leaving 3or 4 each on a short sprig of stalk . Add to the roasting tin. When the vegetables are nicely brown around the edges and soft to the touch, remove from the oven and leave to cool. Transfer to a serving bowl, add the walnut pesto. Stir gently to coat the salad evenly.
If unexpected guests arrive a small tin of chickpeas could be added at this point to 'stretch' the finished dish.
Serve at room temperature with griddled chicken, lamb.....whatever !
This can also be served with warm pitta bread as a Greek-style vegetarian starter or main course .
