Salad season is here and we’re celebrating with all the tasty greens topped with a herby coconut yoghurt dressing. Super simple, superbly delicious ??
FIRE ROASTED VEGETABLES WITH HERBY COCONUT YOGHURT
2 eggplant, cut into quarters lengthways,
3 zucchinis, cut into quarters, lengthways, seed removed
2 bunch asparagus, ends trimmed
4 tbsp olive oil
2 cobbs’ corn
1 punnet cherry truss tomatoes
1 cup picked basil + extra to serve
1 clove garlic
1 cup Coco Tribe Greek style yoghurt
Juice 1 lemon
Preheat a BBQ or grill pan.
Toss the vegetables with the olive oil and seasoning and grill in batches until charred and cooked then squeeze over some lemon. Cook tomatoes till blistered.
While they are cooking pound the basil and garlic in a mortar and pestle, with a pinch of salt and a splash of olive oil, to a paste. Stir through the yoghurt and lemon and adjust seasoning.
Serve the vegetables with the herbed yoghurt dip and extra basil over the top.