Grilled summer vegetables with LSA vinaigrette
Photo by Babiche Martens
|1||Orange, juiced and zested|
|1 Tbsp||LSA (Linseed, Sunflower and Almond mix)|
|1 Tbsp||Olive oil, light|
|½ Tbsp||Apple cider vinegar|
|1 to taste||Salt & freshly ground pepper|
- To make the vinaigrette, whisk the ingredients together, then taste for seasoning.
- Slice the carrots. Trim the ends off the beetroot and the courgettes. Slice the beetroot as finely as possible in rounds. Halve the courgettes and slice.
- Preheat a grill. Arrange all the vegetables on an oven tray or cook directly on a hot plate. Drizzle over the oil. Finely slice the garlic and add with the rosemary. Season and grill all together until the vegetables are tender.
- Serve with the dressing and lemon.