Chargrilled Vegetable and Pita Salad With Feta and Dukkah

Ingredients

• 2 6 inch fat-free whole wheat pita bread
• 2 large zucchini, trimmed and cut into 1/4 inch thick slices
• 2 red bell peppers, halved, deseeded and cut into 2cm thick slices
• 16 ounces eggplants, trimmed, quartered lengthways
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon honey
• 1/2 cup fresh parsley
• 1/2 cup fresh mint leaves, torn
• 1 tablespoon dukkah (or to taste)
• 3 ounces feta, crumbled

Directions

1. 1

   Preheat oven to 200 C or (390 degrees?).

2. 2

   Place the pita bread on a large baking tray.

3. 3

   Bake for 10 minutes or until crisp.

4. 4

   Set aside to cool.

5. 5

   Break into small pieces.

6. 6

   Meanwhile, preheat a large chargrill on high.

7. 7

   Combine the zucchini, bell pepper, eggplant and 2 tablespoons oil in a large bowl.

8. 8

   Season with salt and pepper.

9. 9

   Cook one third of the zucchini mixture in the chargrill for 3 minutes each side or until tender and lightly charred.

10. 10

    Repeat, in 2 more batches with the remaining mixture.

11. 11

    Whisk together the lemon juice, honey and remaining oil in a large bowl.

12. 12

    Add the zucchini mixture, parsley and mint and toss to combine.

13. 13

    Divide the salad among serving bowls,.

14. 14

    Sprinkle with 1 tablespoon of dukkah (or to taste) and feta.