Serves 4
1.Top and tail the zucchini and aubergine. Slice length-wise all of the vegetables other than the asparagus into 2cm thick pieces. Lightly brush all the vegetables with oil then place on the grill and continue to watch their colour for 12 minutes, turning all the while as the char colour deepens.
2.Place the cooked vegetables onto a large serving dish. Sprinkle over a little of the sesame dressing, sumac and a little sea salt, scattering the basil leaves over the top of the plate to allow the sesame dressing to fall onto the dish.
3.For the dressing, mix the lemon juice and remaining sesame dressing together with some chopped basil leaves. Whisk together and serve with the platter for the guests to dip their vegetables into while eating. Serve warm

Tips: Brush oil on vegetables before grill will give you a smaller chance of getting burnt.


2 medium courgette
1 medium aubergine
1 medium red pepper
12 asparagus spears
1 medium Fennel Bulb
Olive oil
Basil leaves
½ tsp sumac powder
Sea Salt
6 Lee Kum Kee Oriental Sesame Dressing
3 Lemon juice
Small handful Fresh basil leaves
Salt and freshly ground blackPepper

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