Ultimate firepit vege salad

Sides and salads make a meal and this simple, but essential vegan salad by chef oss obson is a great option for those ho have a repit at hand SERVES 4

8 small roma (plum) tomatoes, halved lengthways 3 tbsps olive oil

1 large eggplant, cut into large chunks

500g green beans

1 red onion, finely sliced

1 handful dill, chopped

1 handful basil leaves, chopped

1 handful flat-leafed parsley, chopped

DRESSING

4 garlic cloves, finely chopped

2 large red chillies, finely chopped

1 small handful chopped flat-leafed parsley ½ cup (125 ml) olive oil

3 tbsp sherry vinegar

1 tsp sea salt

1. Combine the dressing ingredients in a bowl and leave to infuse.

2. Your firepit is ready to cook on after about two hours of burning, when the timber is charcoal black, has transformed into red hot coals about the size of golf balls, and the smoke has all but subsided. To test for heat, you should not be able to hold the palm of your hand 5–10cm above the grill for more than 2–3 seconds. Replace the grill over the firepit and give it around 10 minutes to heat up.

3. Cook the veges one variety at a time.

4. Put the tomatoes in a large bowl. Add about one-third of the olive oil, season well with salt and pepper and toss the tomatoes in the oil. Put the tomatoes, cut side down, on the firepit grill for a few minutes – just long enough for them to form grill marks. Don’t overcook them. Turn them and cook for 2–3 more minutes. Remove to a large bowl.

5. Put the eggplant in the same bowl you tossed the tomatoes in. Add another third of the olive oil and season well with salt and pepper. Toss the eggplant to coat in oil. Put the eggplant on the firepit grill and cook for 10 minutes, turning often, until golden and tender. Put in the bowl with the tomatoes.

6. Finally, put the beans into the bowl, add the remaining olive oil and season well with salt and pepper. Toss the beans well and lay them carefully on the grill. Cook for

8–10minutes, turning often, until charred.

Add to the bowl of eggplant and tomatoes.

7. Spoon some of the dressing over the warm veges. Give a quick toss and season to taste.

Stir in the red onion, dill, basil and parsley.

8. Add the remaining dressing and serve warm or at room temperature.

TIP FROM ROSS: This is a very simple, very tasty recipe to have in your repertoire. Start with a few basics: chopped garlic, chilli, parsley, some sort of oil and something with a tang factor (like vinegar or lemon juice). Then simply add whatever barbecued veges you like. Get them all charred-up and tasty.