Grilled Summer Salad with Garlic Rye Croutons

This grilled veggie salad is ideal for light summer lunches. It’s so fresh and tastes amazing either as the main dish of the meal, or used as a side. I love adding a big dollop of hummus or guacamole to the side, which adds a lovely creamy element to each bite! Please be aware that rye does contain gluten for anyone who may be intolerant, but it is wheat free!


Serves: 3

For the Salad

2 courgettes (zucchinis)

300g of cherry tomatoes

100g of tenderstem broccoli

100g of asparagus, woody ends removed

100g of rocket

100g of edamame beans

1 teaspoon of apple cider vinegar

A drizzle of olive oil

½ a teaspoon of chilli flakes

Lots of salt and pepper

For the Croutons

2 pieces of stale rye bread

2 tablespoons of olive oil

1 clove of garlic, peeled and crushed

Lots of salt and pepper

For the Dressing

180ml olive oil

30g of basil

½ a clove of garlic

1 lemon, juiced

Lots of salt and pepper


Start by pre-heating the oven to 200 degrees Celsius (fan). Place the cherry tomatoes on a baking tray and roast for 20 minutes.

To make the croutons, heat 2 tablespoons of olive oil in a frying pan along with the garlic and salt and pepper. Chop the rye bread into small squares and add to the pan. Cook for about 5 minutes, until the croutons are browned and crispy, then remove from the pan and leave to cool.

To make the dressing, simply peel and roughly chop the garlic and blend it along with the remaining ingredients until smooth.

Heat a griddle pan on the hob with a drizzle of olive oil. Slice the courgettes lengthways into strips roughly 5mm wide, then cook on the griddle pan until cooked through and lightly charred. This will take about 2 minutes on each side. Remove the courgettes and cook the asparagus, tenderstem broccoli and edamame beans on the griddle pan for a few minutes until cooked through. In a mixing bowl, toss the broccoli, asparagus, courgettes, edamame beans and tomatoes with the rocket, apple cider vinegar and chilli flakes.

Plate up the salad, drizzle with basil dressing and sprinkle generously with garlicky croutons. Enjoy!