Shrimp and Roasted Vegetable Salad

Salads | Pan-Asian cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Shrimp and Roasted Vegetable Salad

Ingredients

Courgette - 1 piece
Orange Bell Peppers - 1 piece
Shrimp - 14.1 oz
Pasta (corkscrew) - 17.6 oz
Olives stuffed with lemon - 10 pieces
Green Butter - 2.8 oz
Dill - 3 tablespoons
Meyer Lemon Juice - 2 tablespoons
Olive Oil - 4 tablespoons

Step by Step guide

Step 1

Preheat the grill. Brush the zucchini pieces with half of the oil and place them on the grill along with the bell pepper, which should be cleaned and cut in half. Roast for 10 minutes, turning the zucchini pieces once.

Step 2

Let the zucchini cool, and place the bell pepper in a tightly sealed bag. Leave for 10 minutes to allow the pepper to cool.

Step 3

While the pepper is cooling, cook the pasta. Drain and rinse it under cold water.

Step 4

Mix the pasta with the zucchini, shrimp, olives, and lettuce leaves. Then chop the bell pepper into small pieces and add it to the mixture.

Step 5

In a bowl, whisk the remaining olive oil with the lemon juice and dill. Season the salad with salt and black pepper to taste, drizzle with the dressing, and mix thoroughly. Refrigerate until needed.