Warm Vegetable Salad
|Zucchini||6 , cut lengthwise into quarters (Courgettes)|
|Red onions||2 , sliced|
|Snow pea sprouts/Watercress||5 Ounce (155 Gram, Mangetout)|
|Red pepper/Yellow pepper||1 , chopped|
|Avocado||1 , stoned, peeled and chopped|
|For orange dressing|
|Snipped fresh chives||2 Tablespoon|
|Orange juice||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
|White wine vinegar||1 Tablespoon|
|French mustard||2 Teaspoon|
1. Preheat barbecue to a medium heat. Place zucchini (courgettes) and onions on lightly oiled barbecue and cook for 2-3 minutes each side or until golden and tender.
2. Arrange snow pea (mangetout) sprouts or watercress, yellow or red pepper and avocado attractively on a serving platter. Top with zucchini (courgettes) and onions.
3. To make dressing, place chives, orange juice, vinegar and mustard in a screwtop jar and shake well to combine. Drizzle over salad and serve immediately.