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Spinach salad with grilled Mediterranean vegetables

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 small orange pepper, seeded and quartered
2 large Portobello mushroom caps, stemmed, sliced
1 small summer squash, cut on bias
1 (400g) tin artichoke hearts, drained, rinsed and quartered
4 tbsp olive oil, plus more to taste
Salt and freshly ground black pepper
75g feta cheese, diced
70g kalamata olives, pitted
90g baby spinach
30g basil leaves
1) Place all vegetables in a large mixing bowl. Add 4 tbsp oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a griddle pan over medium heat. Once heated, place your vegetables on griddle and cook accordingly: griddle mushrooms about 5 mins per side; peppers and squash about 3 mins per side.

2) Once all the vegetables are cooked place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

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