Name: The Health Grill
Yield: Serves 4
Ingredients: 2 teaspoons honey; 150 grams green beans, blanched; 1 tablespoon wholegrain mustard; ½ cup olive oil; 1 large handful fresh basil leaves; 1 large handful fresh parsley; 1 small handful fresh mint leaves; 1 clove garlic, crushed; 1 yellow pepper; 1 red pepper; 2 large brown mushrooms, sliced; 1 large aubergine, halved and sliced lengthways; salt; 2 large or 4 small courgettes, sliced lengthways; 1 red chilli, finely chopped (optional); salt and pepper; ¼ cup red wine vinegar; 6 baby beetroots

Preparation info

Serves
4

Difficulty
Easy

Appears in

WHOLE

By Melissa Delport

Published 2018

About

This recipe is versatile because you can substitute and add different vegetables. You can add broccoli, tomatoes or cauliflower .Connect with flavours and cooking techniques and let your intuition guide you towards wholesome creations.

Ingredients

Salad

6 baby beetroots
1 large aubergine, halved and sliced lengthways
salt
2

Method

Bring a medium-sized saucepan of water to a boil. Add the beetroots and boil for about 20 minutes until soft when pierced with a fork. Once ready, allow to cool. Peel the beetroots and halve them. Set aside once ready.

Lay the aubergine slices on paper towel, sprinkle with salt and let sit for 10 minutes. This is to remove excess moisture and bitterness from the aubergines.

Heat