Name: Mojo criolla-grilled vegetable salad
Yield: Serve 4
Ingredients: 1 teaspoon tomato ketchup; salt and freshly ground black pepper; 50 ml fresh orange juice; 2 teaspoons sherry vinegar; 9 baby leeks, trimmed; 1 hot red chilli, deseeded and finely chopped; 2 garlic cloves, crushed; 1 teaspoon cumin seeds, toasted; 100 m olive oil; 100 ml extra-virgin olive oil; 4 palm hearts (tinned), cut into long batons; 1 avocado, peeled, stoned and cut into 1 cm dice; 1 tablespoon superfine capers; 12 asparagus tips; 2 large red peppers, deseeded and cut into thick strips; 6 small courgettes, halved lengthways; 12 baby sweetcorn; 2 large yellow peppers, deseeded and cut into thick strips

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

I love the punchy flavours in this Latin American-style salad - the tangy piquant dressing beautifully matched with grilled sweet vegetables and buttery avocado.

Ingredients

For the Mojo Criolla Dressing

2 garlic cloves, crushed
1 hot red chilli, deseeded and finely chopped
1 teaspoon

Vegan

Method

For the dressing, place the garlic, chilli, cumin seeds and a little salt in a mortar and crush with a pestle to a smooth paste. Heat the olive oil in a pan and, when hot, add the garlic paste. Remove from the heat and leave to stand for 5 minutes, before adding the orange juice, vinegar and tomato ketchup. Season to taste, leave to cool and refrigerate until needed.

Heat a ridged grill