Salads in every colour

SERVES 4-6 PREPARATION: 20 MIN STANDING: 15 MIN COOKING: 50 MIN DRESSING Makes 500ml (2c) 1 large or 3 small cooked beetroot, peeled 2 spring onions, chopped 125ml (½c) orange juice 80ml (¹⁄₃c) lemon juice 10ml (2t) honey

handful each chopped fresh parsley and/or coriander

salt and pepper

SALAD

salt and pepper

1kg brinjals, small and large

olive oil

2 red onions, sliced

a little brown sugar

2,5ml (½t) cumin seeds

3-4 small cooked beetroot, peeled and halved

1 small punnet (125g) blueberries

toasted almonds (optional) microherbs TO SERVE ground cumin plain full-cream yoghurt Preheat the oven to 190°C. Grease a baking sheet with olive oil. 1 Dressing Pulse all the ingredients in a food processor until smooth. 2 Salad Thickly slice the large brinjals and halve the small ones. Sprinkle salt over and set aside for 15 minutes. Rinse and pat dry. Arrange on the baking sheet, season with pepper and sprinkle olive oil over. Roast for 40 minutes or until soft. 3 Heat a little oil in a pan. Add half the onion slices, sprinkle a little brown sugar and cumin seeds over and stir-fry until the onion is soft and lightly caramelised. 4 Arrange the brinjals and beetroot on a serving plate, spoon the caramelised onion and raw onion over. Sprinkle the blueberries and almonds (if using) on top. Finally, drizzle some of the dressing over and sprinkle the microherbs on top to garnish. 5 To serve Sprinkle the ground cumin over the yoghurt and serve with the salad.