Irish Daily Mail - YOU - - FOOD MEDIC -

This Moroc­can-in­spired salad is re­ally de­li­cious, with a com­bi­na­tion of dif­fer­ent flavours from the juicy roasted au­bergines, creamy feta and sweet pome­gran­ate seeds. Au­bergines are one of my favourite veg­eta­bles – but only when they’re cooked right. In my opin­ion, the best way to have them is grilled or roasted. Aubergine is per­fect for grilling on the bar­be­cue or roast­ing in the oven due to its squishy tex­ture, which acts like a sponge, soak­ing up all the oils and sea­son­ing. SERVES 2 1 aubergine ex­tra vir­gin olive oil salt and black pep­per ½ white onion, diced 1 clove gar­lic, crushed 1 bunch (or 2 gen­er­ous hand­fuls) of cavolo nero or kale 100g quinoa, cooked juice of ½ lemon 1 tsp tahini 1 tsp harissa paste 80g pome­gran­ate seeds 100g feta cheese 1 Pre­heat the oven to 180C/350F/gas 4. 2 Slice the aubergine length­ways into ap­prox­i­mately 16 strips. Brush with a lit­tle of the olive oil and sprin­kle with salt and pep­per. Roast for 30 min­utes, toss­ing mid­way to cook both sides. 3 Fry the onion and gar­lic over a low heat with a ta­ble­spoon of olive oil. 4 Cut the cavolo nero or kale leaves free from the core and slice out any tough cen­tral stalks. Add the leaves and cooked aubergine to the pan with the onion and gar­lic, and sauté on a low heat for 2-3 min­utes. Add the quinoa and cook for a fur­ther 5 min­utes. 5 Trans­fer the salad to a large bowl. 6 Whisk the lemon juice, tahini and harissa paste in a sep­a­rate bowl and driz­zle on top of the warm salad. Mix well. 7 Sprin­kle over the pome­gran­ate seeds and crum­bled feta cheese, and serve im­me­di­ately or, al­ter­na­tively, store in the fridge and eat cold later.

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