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Photo of Mediterranean salad board by WW

Mediterranean salad board

3
Points®
Total Time
35 min
Prep
30 min
Cook
5 min
Serves
8
Difficulty
Moderate

Ingredients

Eggplant

1 medium

Balsamic dressing

¼ cup(s), white, (60ml)

Olive oil

2 tbs

Dijon mustard

1 tsp

Ground sumac

1 tsp

Red capsicum

2 medium, cut into thick strips

Yellow capsicum

1 medium, cut into thick strips

Tomato(es)

350 g, baby heirloom variety, halved if large

Zucchini

2 medium, sliced lengthways into ribbons

Fennel

1 small, thinly sliced

Pitted green olives

40 g, pitted

Black olives, drained

40 g, pitted

Artichoke hearts, canned, rinsed, drained

280 g

Red radish

8 large, (1 bunch) halved if large

Fresh basil

½ cup(s), leaves

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cut eggplant into 1cm slices and lightly spray with oil. Cook on a chargrill over medium-high heat for 1-2 minutes or until charred and tender. Set aside to cool.
  2. Combine balsamic, oil, mustard and sumac in a small screw-top jar. Seal tightly and shake to combine.
  3. Arrange all vegetables onto a large board. Scatter with basil leaves and serve dressing on the side with a spoon to drizzle over each serving.

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