Grilled summer salad

Grilled summer salad

Total: 55 Min. | Active: 35 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 359 kcal
, Fat: 25 g
, Carbohydrate: 28 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


4 tbsp white balsamic vinegar
4 tbsp olive oil
1 organic lemon, grated zest and 2 tbsp of juice
1 red chilli, deseeded, finely chopped
50 g pitted black olives, finely chopped
½ bunch chives, finely chopped
½ tsp salt
a little pepper


500 g yellow peppers, quartered
500 g vine-ripened cherry tomatoes
3 spring onions incl. green parts
4 tbsp olive oil
½ tsp salt


70 g buckwheat
¼ tsp sea salt
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How it's done

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In a bowl, mix the balsamic with all the other ingredients up to and including the pepper.


In a bowl, mix the peppers, tomatoes and spring onions with the oil, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the peppers and tomatoes over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the spring onions alongside for the final 5 mins. Remove the vegetables from the grill, cut the peppers into triangles, halve the spring onions lengthwise, arrange on a platter along with the tomatoes.


Toast the buckwheat in a pan without any oil for approx. 5 mins. over a medium heat, season with salt. Drizzle the vinaigrette over the vegetables, sprinkle the buckwheat on top.

Good to know
Serve with: Grilled meat.

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