Chargrilled vegetable and pita salad with feta & dukkah

Want a warming salad with the lot Look no further than this Middle Eastern style dish.

Recipe «Chargrilled vegetable and pita salad with feta & dukkah» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 pieces small pita bread, 2 large zucchini, trimmed, cut into 1cm-thick slices diagonally, 2 red capsicums, halved, deseeded, cut into 2cm-thick slices, 1 large eggplant, trimmed, quartered lengthways, cut into 1cm-thick slices, 60ml olive oil , 1 tbsp fresh lemon juice, 1/2 cup fresh continental parsley leaves, 1/2 cup fresh mint leaves, torn , 1 tbsp almond dukkah, 100g feta, crumbled, Lemon wedges, to serve.

Ingredients:

• 2 pieces small pita bread 
• 2 large zucchini, trimmed, cut into 1cm-thick slices diagonally 
• 2 red capsicums, halved, deseeded, cut into 2cm-thick slices 
• 1 large eggplant, trimmed, quartered lengthways, cut into 1cm-thick slices 
• 60ml olive oil 
• 1 tbsp fresh lemon juice 
• 1/2 cup fresh continental parsley leaves 
• 1/2 cup fresh mint leaves, torn 
• 1 tbsp almond dukkah 
• 100g feta, crumbled 
• Lemon wedges, to serve 

Instructions

1. Preheat oven to 200°C. Place the pita bread on a large baking tray. Bake for 10 minutes or until crisp. Set aside to cool. Break into small pieces.
2. Meanwhile, preheat a large chargrill on high. Combine the zucchini, capsicum, eggplant and 2 tablespoons of oil in a large bowl. Season with salt and pepper. Cook one-third of the zucchini mixture on the grill for 3 minutes each side or until tender and lightly charred. Repeat, in 2 more batches, with the remaining zucchini mixture.
3. Whisk together the lemon juice and remaining oil in a large bowl. Add the zucchini mixture, parsley and mint, and toss to combine. Add the pita bread and toss to combine. Divide the salad among serving bowls. Sprinkle with dukkah and feta, and serve with lemon wedges.