Karl's Chargrilled Vegetable Salad

• 2 teaspoons coarse grain mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon good quality olive oil
• 1 large yellow capsicum, cut into chunks
• 1 large zucchini
• 4 tablespoons puy lentils, cooked in light stock & cooled (brown lentils can be substituted)
• 10 cherry tomatoes, halved
• 1 egg, boiled & cut into 1/8ths
• 100 g goat cheese
• 100 g serrano ham, torn into rough pieces (or any airdried ham)
• 10 black olives
• 16 green lettuce leaves, torn

1. Make the dressing first by combining the dressing ingredients together and stirring well.
2. Chargrill the capsicum - I heated a pan on medium heat, and put chunks of the capsicum in the pan skin side down.
3. Once it blisters, put it into a plastic bag for 15 minutes to sweat.
4. The skins can then be removed easily.
5. Slice the zucchini thinly, either in rounds or lengthways.
6. Chargrill until just starting to brown.
7. Set aside to cool.
8. Place the halved cherry tomatoes under a grill until just starting to brown.
9. Set aside to cool.
10. Tear the lettuce leaves and arrange on a large platter.
11. Sprinkle the lentils over the lettuce.
12. Arrange the veges on the lentils & lettuce, then crumble the goats cheese over the top.
13. Add the olives, ham & eggs.
14. Dribble the dressing over & serve with crusty bread.

coarse grain mustard, balsamic vinegar, olive oil, yellow capsicum, zucchini, puy lentils, tomatoes, egg, goat cheese, serrano ham, black olives, green lettuce

Taken from www.food.com/recipe/karls-chargrilled-vegetable-salad-131696 (may not work)