Free-Range Recipes
Griddled vegetable salad
A simple way to serve up a seasonal lunch.
Ingredients
- 25g ANCHOR Lighter Spreadable
- 1 courgette, sliced
- 1 small aubergine thinly sliced
- 6 cherry tomatoes
- Half a red pepper, deseeded and cut into thick chunks
- Whole-wheat pasta
Method
- Heat the butter in a griddle pan and lightly grill the courgette, aubergine, cherry tomatoes and red peppers.
- Alternatively, place all vegetables under the grill and drizzle with butter.
- In a separate pot, prepare the pasta. Mix all ingredients together to form a pasta salad and top with fresh basil.