Warm Salad of Chargrilled Spring Vegetables with Feta, Mint & Chilli
By Scott — Seasonal Kitchen Series
Spring is finally in the air, and that means fresh, vibrant vegetables are at their very best. This week I’m bringing you a simple but seriously flavour‑packed dish: a warm salad of chargrilled spring vegetables with feta, mint and chilli.
It’s light, colourful, and full of seasonal character — and it also happens to be the perfect partner for a couple of spring lamb chops if you fancy making it a full meal.
So let’s head into the kitchen and get cooking.
Ingredients
You can use any spring vegetables you have to hand, but here’s what I used:
- Purple sprouting broccoli
- Spring cabbage
- Asparagus
- Peas (fresh or frozen)
You’ll also need:
- Zest of 1 lemon
- 1 red chilli, finely diced
- 1 tablespoon mint sauce
- Crumbled feta cheese
- Olive oil
- Salt & pepper
Method
1. Prepare the Vegetables
Start by getting everything ready for the chargrill.
- Purple sprouting broccoli and asparagus can be cooked whole.
- Spring cabbage should be cut into quarters, keeping the root intact so the leaves stay together.
- If you’re using frozen peas, simply defrost them — no cooking needed at this stage.
2. Season and Chargrill
Toss all the vegetables in a little olive oil, salt and pepper.
Chargrill each vegetable separately in a hot griddle pan until tender and lightly charred.
If you prefer, you can also cook them on the BBQ or in a hot frying pan — whatever suits your kitchen setup.
3. Bring It All Together
Once all the vegetables are cooked, place them in a mixing bowl.
Add:
- Lemon zest
- Finely diced chilli
- Mint sauce
Toss everything together so the flavours coat the warm vegetables.
Transfer the mixture to an ovenproof serving dish and give it a quick flash in the oven to bring it back up to temperature.
4. Finish With Feta
Just before serving, sprinkle generously with crumbled feta cheese.
The salty tang of the feta works beautifully with the sweetness of the spring veg and the freshness of the lemon and mint.
Serve warm and enjoy.
Final Thoughts
That’s it from me for this week’s seasonal recipe. This warm spring salad is simple, fresh, and full of flavour — exactly what this time of year calls for.
Until next time,
Scott