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Grilled summer salad with yogurt dressing

Preparation: 10 mins

Cooking: 15 mins

Serves 4, costs under £4.00


  • 1 Aubergine (260g)
  • 1 Courgette (100g) (Medium sized)
  • 2 Yellow Peppers (320g)
  • 12 Cherry Tomatoes (120g)
  • 4 Spring Onions (40g)
  • 1 Tablespoon Olive Oil (10g)
  • 1 Pinch Ground Black Pepper (1g)
  • ½ Pack Fine Asparagus (60g)
  • 1 Garlic Clove (3g)
  • ½ Lemon (10g) (Juiced)
  • 1 Tablespoon Olive Oil (10g) (For the dressing)
  • ½ Tub Low Fat Plain Yoghurt (250g) (Large tub)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Wash the vegetables. Slice the aubergine and courgette into thin strips lengthwise. Deseed and slice the peppers. Cut the tomatoes in half and slice the spring onions
  2. Brush the vegetabes with a little oil and season with ground black pepper. If you don't have a brush, just use your hands to ensure the vegetables are covered in a thin layer of oil
  3. Place the aubergine, courgette, peppers and asparagus onto a hot grill pan (or frying pan if you don't have a grill pan) and cook until the vegetables are coloured on both sides and soft
  4. Add the tomatoes and spring onions and cook for 1 minute until hot
  5. Peel and finely chop the garlic, and whisk the dressing ingredients together in a bowl. Use a fork if you don't have a whisk
  6. Place the hot vegetables on a plate and serve the dressing on the side or drizzled over the hot vegetables

Nutritional Information