• 2 tablespoons Pure Sesame Oil
  • 2 tablespoons Light Soy Sauce
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon Chiu Chow Chilli oil
  • 1 teaspoon honey
  • 2 medium courgettes, trimmed
  • 1 medium aubergine, with the top trimmed
  • 1 medium red pepper, deseeded
  • 12 asparagus spears, trimmed
  • 1 medium fennel bulb, trimmed
  • Basil leaves, to garnish
  • ½ teaspoon sumac powder
  • Sea salt, to season


  1. 1

    Mix Pure Sesame Oil, Premium Light Soy Sauce, Balsamic Vinegar, honey and Chiu Chow Chilli oil into a bowl and set aside.

  2. 2

    Slice all of the vegetables, except the asparagus, lengthwise into 1cm thick pieces. Lightly brush all the vegetables with vinaigrette then place on the grill and cook for 5 minutes, turning all while the char colour deepens.

  3. 3

    Place the cooked vegetables onto a large serving dish. Sprinkle over a little of the sesame vinaigrette, sumac and a little sea salt and scatter the basil leaves over the top of the plate.

  4. 4

    Cook's tip: If you like a spicier version simply increase the quantity of Chiu Chow Chilli oil.

  5. 5

    *All information included in this recipe has been provided by Lee Kum Lee.

Nutritional Details

Each serving provides
  • Energy 724kj 173kcal 9%
  • Fat 9.9g 14%
  • Saturates 1.5g 8%
  • Sugars 10.7g 12%
  • Salt 1.4g 23%

% of the Reference Intakes

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