Grilled Sugar Snap Salad with Feta

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Serve this high-fibre salad warm or at room temperature. Delicious with lamb or grilled fish.

Tags: Intermediate, 30 mins, Side Dishes, Salads, Vegetables, Cheese, BBQ, Grilling, Summer Insider's Report 2012, High Fibre
Serves: 8
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 15  minutes
Total: 25  minutes

Additional Information


1/2 cup (125 mL) PC Marinade - Souvlaki
1 lb (500 g) sugar snap peas, ends and strings trimmed
1 red onion, thinly sliced
1 pint (550 mL) grape tomatoes
1 can (19 oz/540 mL) no name Chick Peas, rinsed and drained
1 cup (250 mL) crumbled light feta cheese


  1. Preheat barbecue and grill basket to medium-high heat.
  2. In bowl, stir together marinade and sugar peas. With tongs, transfer peas to grill basket, reserving sauce; close barbecue lid and cook 5 to 7 minutes or until just tender. Remove peas from grill; set aside.
  3. Add red onion and tomatoes to reserved marinade sauce; toss to coat. With tongs, transfer vegetables to grill basket, reserving sauce; close barbecue lid and cook for 4 to 5 minutes or until onions soften slightly and tomatoes are hot. Add to sugar peas.
  4. Add chick peas and feta to remaining marinade sauce; toss to coat. Add grilled vegetables; toss well. If desired, drizzle with extra marinade sauce.


Chef's Tips

There are two styles of grill baskets. Some are “wok-style” metal containers with holes in the sides and bottom and no tops. Others are similar to fish grill baskets- flat, two-sided grill baskets that open up to fill with food, then clamp shut. The wok-style grill baskets work best for this recipe; you may lose some of the smaller pieces of vegetables if you use the other kind.

Nutritional Information

Per 1 cup (250 mL) serving
Calories 200 Cal
Fat 10 g
Sodium 430 mg
Carbohydrate 19 g
Fibre 4 g
Protein 9 g
High in Fibre