HOLDING ONTO SUMMER SALAD
1 RED CAPSICUM
OLIVE OIL for frying
A handful of FRESH BASIL LEAVES
1 cup of ROCKET LEAVES
¼ cup KALAMATA OLIVES, pitted
1 tsp good quality BALSAMIC VINEGAR
2 tsp EXTRA VIRGIN OLIVE OIL
¼ cup FRESH POMEGRANATE SEEDS
1 tsp FLAKEY SEA SALT
½ tsp freshly GROUND BLACK PEPPER
5 vine ripened TOMATOES, core removed, cut in quarters
To prepare the capsicum: char the skin of the capsicum until it is smoky and blackened. You can do this either on the grill of a barbeque, over a naked gas flame or under the grill in your oven. Take care turning the capsicum regularly with tongs.
Place the hot blackened capsicums into a small bowl, cover with cling wrap. Set aside. When cool, peel and discard the skins, stem and seeds. Tear the capsicum into long strips and set aside.
To prepare the eggplant: Slice the eggplant into 1cm thick rounds. In a large frying pan over a high heat, add a large splash of the olive oil. When hot add the eggplant rounds, frying until brown and soft on both sides. You will need to do this in batches add extra olive oil as required.
Drain the eggplant on paper towel and set aside.
To prepare the courgettes: use a peeler to cut the courgettes into long ribbons.
To prepare the dressing: in a large bowl add the basil leaves, olives, vinegar, extra virgin olive oil, pomegranate seeds, salt and pepper. Mix together gently. Add all the prepared vegetables and toss. Season to taste with salt and pepper.
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