# Marinades, Dressings & Dips # Vegetables

Smoky Vegetable & Feta Salad

Total time 35 mins

10 mins preparation time

10 mins marinating time

15 mins cooking time

Vegetables grilled on a bbq have a unique smoky aroma thanks to the open flame. Choose any vegetables that are in season - they’ll be tastier and full of vitamins. Sweet and sour pomegranate and feta cheese are a great match with creamy sesame-soy dressing.

Ingredients

2 portion(s)

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

small yellow courgette

small green courgette

red onion

cherry tomatoes on the vine

cauliflower

cloves garlic

sweet potato

1 tbsp

lemon zest

3 tbsp

olive oil

Dressing

125 ml

olive oil

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tbsp

tahini

1 tsp

honey

1 tbsp

French mustard

1 tbsp

lemon juice

Plus

50 g

Greek feta cheese

50 g

pomegranate seeds

2 tbsp

pine nuts

1 bunch

parsley

red onion

Nutritional facts (per portion): 5116 kJ / 1279 kcal

89 g Fat

31 g Protein

91 g Carbohydrates

Preparation

Step 1

Cut the courgettes and sweet potato into slices. Cut the onion in small cubes. Divide the cauliflower in small florets.

Step 2

Place all the vegetables into a bowl. Add crushed garlic using a garlic press, 3 tablespoons of olive oil, 3 tablespoons of Kikkoman Soy Sauce and lemon zest. Mix thoroughly.

Step 3

Grill the vegetables on a high temperature preheated surface for around 7 minutes, flipping over during cooking. The sweet potato would need more time on the grill (around 15-20 minutes).

Step 4

In a separate bowl mix together Kikkoman Soy Sauce and tahini. Add lemon juice, French mustard and honey. Mix thoroughly. Slowly pour olive oil while constantly stirring for the ingredients to blend smoothly.

Step 5

Pour the prepared dressing over grilled vegetables. Add crumbled feta cheese, red onion, pine nuts, pomegranate and chopped parsley.

Recipe-ID: 1119

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Cut the courgettes and sweet potato into slices. Cut the onion in small cubes. Divide the cauliflower in small florets.

Place all the vegetables into a bowl. Add crushed garlic using a garlic press, 3 tablespoons of olive oil, 3 tablespoons of Kikkoman Soy Sauce and lemon zest. Mix thoroughly.

Grill the vegetables on a high temperature preheated surface for around 7 minutes, flipping over during cooking. The sweet potato would need more time on the grill (around 15-20 minutes).

Pour the prepared dressing over grilled vegetables. Add crumbled feta cheese, red onion, pine nuts, pomegranate and chopped parsley.

Let us know what you think

Click on the number of stars you want to give: the more the better!