Mediterranean Tosti – Grilled salad with pomegranate
Here we go again! Challenge nr. 6 in the Heinz Favorite Foodie contest! Tosti Time! Time to toast them all! Not the most obvious challenge this time! We mostly eat a Tosti being in a rush and craving for some hot food. Not this time! It’s a hot summer and cooking outside is awesome. Time to lid the coals and prepare a mediterranean Tosti. It’s easy done in no time yet very flavorful and well worth to fire up the Q for this one! Have fun y’all
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The Mediterranean Tosti is very easy to compose! Being build up with lovely southern flavors. To start with one of my personal favorites: Roasted sweet bell peppers. Since you will be firing up the Q for grilling the Tosti it would be pointless not to use the heat of the coals for the Mediterranean Tosti ingredients. All you got to do is throwing the sweet bell pepper on top of the coals and let them burn completely! Their skin will burn and will be easy to remove afterwards. Leaving you with a fabulously sweet tasting roasted slice of bell pepper! Sprinkled with a pinch of cumin for a spicy touch empowering the taste of the ketchup! Add some greek feta cheese and cilantro for some fresh notes and finish with a slice of italian ham. In this Tosti I used Coppa di Parma but it can easily be replaced by Tuscan Mignonette, bacon, Ganda Ham… or any other type of ham you prefer!
Grilled little gem salad with pomegranate
To stay in southern spheres we’ll add some delicious fresh tasting ingredients to the salad. Remembering the delicious irish salad of grilled little gem with rib-eye I wanted to use the grilled little gem again! Add some olive oil and salt to the little gem and put them on the grid until the surface is nicely coloured! I’ve added some spring onions too, leading to a stunning grilled flavor to the cold served salad. With the lemon juice and pomegranate (juice and fruit) some fruity freshness is added making it summer in a bowl. Finished with some roasted cashew nuts for a savory crunch you’ll get a nice tasting salad with only a couple of ingredients to serve with the Mediterranean Tosti. What does one need more on a lovely sunny noon?
First I want to thank all of you who showed some great support in this competition! Thanks to you guys and girls I’ve won three challenges in a row! An important step in the running to the end victory! Yet winning a battle doesn’t mean you win the war! With 4 challenges to go, everything is still possible! So once again I need to ask you for some help! How? Go to the following instagram post (here) and tag me (@the_bbq_bastard) to give me your vote! It only takes a couple of seconds but it would mean a lot to me! Thanks in advance and sorry to bother you with this!
Save the classic Tosti for cozy winter nights! We'll go for the sun! This mediterranean flavored Tosti brings some southern flavors in your plate! Blackened bell pepper, feta, Coppa di Parma, ... Colorful flavors in this Summer Tosti with grilled salad! Have fun!
- 4 slices bread at taste
- 2 sweet bell peppers
- 20 gr. feta cheese
- 8 slices Coppa di Parma
- 15 leaves cilantro at taste
- 2 pinches cumin
- 4 pieces little gem salad halved
- 2 Spring onions
- 1/2 Pomegranate
- 2 tbsp olive oil
- lemon juice at taste
- Salt and pepper at taste
- 10 cashew nuts
Prepare your BBQ for a direct cooking session on high heat (about 200°C/400°F to 250°C/480°F).
Put the sweet bell pepper on top of the coals until it's completely black. Remove from the fire and let cool down! This way you can easily scrape away the blackened skin and remain with a stunning slice of roasted pepper.
Put your grid in the BBQ and let it heat while you slice the little gem salad and sprinkle it with olive oil and salt. Place these on with the flat side down on top of the grill and wait until the surface turns golden brown. Meanwhile you can grill the lentils.
Take a slice of bread and cover it with Coppa di Parma (or another piece of dried ham). Slice the Feta thinly and spread some pieces on top of the Coppa di Parma and sprinkle some fresh cilantro over it.
Remove the pits from the bell pepper and spread the roasted sweet bell peppers over the slice of bread. Sprinkle it with a pinch of cumin and add another layer of Coppa di parma before you close the Tosti with another piece of bread.
Baste the surface of the Tosti with oil and grill it golden brown on the BBQ! Don't run away cause it can go fast on the BBQ! Try to avoid to hot temperatures to prevent the bread from burning.
Gently pull apart the leaves of the little gem salad an place them in a bowl. Sprinkle with lemon juice, salt and pepper.
Chop the spring onions and mix them under the salad.
Slightly bake the cashew nuts until golden brown while you remove the pits and juice from the pomegranate.
Add some of the juice to the salad at taste and mix gently through. Add some of the pomegranate and cashew nuts on top of the Salad.