Grilled Salad (Low Carb)

There are no seasons nor limits for barbecuing in Jordan – don’t be surprised I’m posting BBQ recipes all year long. It’s just a privilege living in a country with such incredible series of sunny days; and I enjoy it to the fullest.

I knew grilled salad as a starter in fancy restaurants, but with right upgrade it’s also perfect as a main dish. Best thing of this recipe – it’s healthy, easy going and you get to use a grill ;-).  It’s a fun alternative to usual salad variations, not at least because it gets served warm. There are no boundaries for your creativity when it comes to the toppings. My vegetarian version is certainly worth a try, but as I said, you can use almost every ingredient you may imagine: chicken, ham, blue cheese, all kind of sauces, etc. Dare the experiment – you will not regret.

I have to admit, my photos of the dish turned out not as good as it’s taste and surly not as good as I had in mind – this is why I tried different plates for presentation. Best you have a look yourself…

          INGREDIENTS for 4 servings

  • 2 hearts romaine lettuce (halved lengthwise, washed and dried)
  • 2 small hearts of red cabbage (halved lengthwise, washed and dried)
  • Balsamic vinegar- rosemary oil dressing
  • 400 g feta cheese (crumbled)
  • 50 g sun dried tomatoes
  • 100 g sliced black olives
  • A handful walnuts
  • Italian mixed herbs (to season to taste)
  • Olive oil

 

          INSTRUCTIONS

  • Toss 4 of the romaine lettuce and red cabbage halves in a little olive oil and season them with salt.
  • Put them on the barbecue and grill for 3-5 minutes on both sides.
  • Move the halves to a large platter. Spoon a little dressing on each and garnish with crumbled feta cheese, sun dried tomatoes, sliced black olives, some walnuts, and Italian herbs. That’s it – as easy as pie (or even easier).

 

Cheers with sunbeams.