Escalivada

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Give your Sunday barbie a Spanish twist with this classic and colourful Catalan salad. Ingredients (serves 6) 1/2 cup olive oil 3 red capsicums, quartered 6 baby eggplant, halved lengthways 1 bunch spring onions, trimmed, halved lengthways Dressing 1/3 cup extra-virgin olive oil 1 1/2 tablespoons red wine vinegar pinch salt 1 teaspoon dijon mustard 1/2 small garlic clove, crushed 2 tablespoons flat-leaf parsley leaves, finely chopped Method Make dressing: Combine all ingredients and ground black pepper in a screw-top jar. Secure lid. Shake until well combined. Preheat barbecue grill or chargrill pan on high heat. Brush both sides capsicum and eggplant with oil. Place onions in a bowl and drizzle with remaining oil. Season with salt and pepper. Barbecue capsicum, skin side down, for 3 minutes or until charred. Transfer capsicum to a plastic bag. Twist top to seal. Stand for 10 minutes. Peel and discard capsicum skin. Cut capsicum flesh into long, thick strips. Meanwhile, barbecue eggplant and onions for 2 to 3 minutes each side or until golden and tender. Transfer to a large bowl. Add capsicum and pour over dressing. Toss gently to combine. Serve. Notes & tips Tip: Escalivada can be made up to 3 days ahead. Store dressed salad, covered, in a ceramic or glass bowl. To serve, toss gently and drizzle with extra-virgin olive oil.