Grilled Salad

Use any combination of your favorite veggies and grill them. Some take longer than others. Also grill thin slices of the best sourdough bread you can find. Be sure to drizzle the bread generously with olive oil before grilling.

I used: portobello, aubergine, zucchini, asparagus and red bell peppers.

Coarsely chop or tear everything when slightly cool, then sprinkle with flaky salt.

Serve with a side of your favorite dressing. I like a creme fraiche/herb/lemon dressing.