Warm Salad with Pesto and Nuts

A fresh and balanced dish, with the crunch of toasted nuts and the intense flavour of homemade pesto. Perfect for days when you want something light but full of flavour. Easily prepare it with the Monix Grill Elite, ideal for achieving a delicious sear on your vegetables.

Ingredients (serves 2–3):

Vegetables:

• 1 aubergine
  
• 1 courgette

For the pesto:

• 30 g fresh basil
• 30 g rehydrated sun-dried tomatoes
• ½ chilli
• 30 g almonds
• 1 garlic clove
• 80 ml extra virgin olive oil
• Juice of ½ lemon (optional)
• Salt to taste

Toppings:

• Toasted nuts
• Plant-based feta or parmesan-style cheese

Steps:

1. Slice the vegetables (aubergine and courgette) thinly using a mandoline.
2. Grill them on a hot grill until tender and lightly charred.
3. Prepare the homemade pesto by blending basil, sun-dried tomatoes, almonds, garlic, olive oil and salt until you get a thick sauce. Adjust with more oil or a splash of water if needed.
4. Toast the nuts in a dry pan until crispy.
5. Assemble the salad: arrange the vegetables, vegan cheese and nuts, then spoon over the pesto.
6. Serve warm and enjoy.