Grilled vegetable & chestnut salad
Prep time
Cook time
Total time
You could use this as a side dish or a complete meal on its own. Don't forget to put a cut into each side of the chestnut before cooking or they will explode
Recipe type: salad
Cuisine: Australian
Serves: 4
  • 2 bunches of asparagus (trimmed)
  • 1 bulb of fennel (cut into 0.5cm thick slices)
  • 2 prepared artichokes (in oil) with stalks attached and cut into quarters lengthways
  • 15 prepared chestnuts (roasted and peeled)
  • verjuice
  • olive oil
  • pomegranate molasses or balsamic vinegar
  • pepper and salt for seasoning
  • spice mix of your choice
  • salad greens (I used spinach, rocket and herbs)
  • goat cheese
  • beetroot chutney (recipe on my blog)
  1. Lightly oil the fennel and asparagus and grill on a grill plate or on a barbecue until just cooked
  2. At the same time fry or grill the chestnuts in a little oil until starting to change colour (add some spice mix to the chestnuts for additional flavour)
  3. Place all ingredients together and add a splash of verjuice and pomegranate molasses, cook for another minute or two
  4. Place the prepared greens on a plate and arrange vegetables and chestnuts on top
  5. Break up some goat cheese into small pieces and distribute over the salad
  6. Add some beetroot chutney and season with salt, pepper, olive oil and a splash of balsamic vinegar
  7. Eat immediately with warm crusty bread
Recipe by lemmiesoulfood at