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Untitled Document



BBQ Salad


  • 6 Carisma potatoes
  • 1 Red onion
  • 2 medium eggplants
  • 2 medium zucchinis
  • 3 Tomatoes
  • Fresh basil
  • 1 Lemon
  • ollo olive oil
  • A light sprinkle of salt and black pepper


  1. Wash Carisma potatoes, chop into 1 cm cubes. Place cubed potatoes into hot (not boiling) water, then bring water to the boil. Cook until al dente. Potatoes should be firm but cooked through. Drain and cool. 
  2. Dice all remaining vegetables in 1cm cubes except red onion, cut this into ½ cm slices.
  3. Gently fry the onion and eggplant in ollo olive oil for 3 minutes. Add zucchini and cook for a further 2-3 minutes.
  4. Add the tomatoes and cooked potatoes for the last 1 minute, just warm but not “cooked”.
  5. Season with sea salt and cracked black pepper.
  6. Take of heat, add fresh picked basil leaves and squeeze of fresh lemon, serve immediately.

Depending on your cooking method and technique
the level of GI may vary.

Coles Low Gi