Grilled aubergine, wa­ter­melon & sesame salad

BBC Good Food - - California Cool -

SERVES 4 PREP 20 mins


200g black rice 2 aubergines, cut into long thin strips 4 tbsp veg­etable oil 2 tbsp black sesame seeds good pinch chilli flakes 50g caster sugar ½ small wa­ter­melon (about 500g) cut into chunks 2 tbsp white miso paste thumb-sized piece gin­ger, grated 1 lime, juiced 1 tsp sesame oil 100g feta, crum­bled into large pieces

1 Rinse the rice un­der cold wa­ter to get rid of some of the starch, then cook fol­low­ing pack in­struc­tions. Drain, then spread out on a bak­ing tray and leave to cool com­pletely.

2 Mean­while, heat a grid­dle pan un­til sear­ing hot. Toss the aubergine slices in 3 tbsp oil then, work­ing in batches, cook for around 5 mins on each side un­til ten­der and charred. Put them in a bowl, then cover with foil so they con­tinue to soften. Set the pan aside (there’s no need to wash as you’ll use it later).

3 Line a bak­ing tray with parch­ment. Mix the sesame seeds, chilli flakes and a good pinch of sea salt to­gether. Melt the sugar in a small saucepan over a low heat – re­sist the temp­ta­tion to stir other­wise it will crys­tal­lize. Once the sugar is a deep caramel colour, turn off the heat and stir

in the sesame mix, then tip onto the parch­ment. Flat­ten the brit­tle out as best you can (be care­ful as it will be very hot) and leave to cool.

4 Whisk the re­main­ing oil with the miso, gin­ger, lime juice and sesame oil, then whisk in enough wa­ter to loosen the dress­ing. Sea­son to taste, then set aside. 5 Re­heat the grid­dle pan. Lightly salt the wa­ter­melon slices and grid­dle for 30 secs on each side un­til charred, then set aside. 6 To as­sem­ble the salad, mix the aubergine and dress­ing through the rice, then trans­fer to a large serv­ing bowl. Top with the feta and wa­ter­melon, then break the brit­tle into shards and stand them up­right for dra­matic ef­fect in the salad.

GOOD TO KNOW fi­bre • 2 of 5-a-day

PER SERV­ING 513 kcals • fat 22g • sat­u­rates 5g • carbs 65g • sug­ars 26g • fi­bre 6g • pro­tein 11g • salt 1.5g

Make this sum­mer’s hottest fruit the star in this re­fresh­ing salad

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