SALAD OF EGG­PLANT, FETA, PEAS AND HAZEL­NUTS

Life & Style Weekend - - MAGAZINE | FOOD & WINE -

Serves: 4 IN­GRE­DI­ENTS

Sea salt 2 large egg­plants, peeled and cut into 7mm thick slices 40g hazel­nuts, toasted and cracked 50g crumbly feta 50g peas 3 tsp pomegranat­e mo­lasses 1 tbsp tahini, thinned with warm wa­ter Seeds of ¼ pomegranat­e Ex­tra virgin olive oil Juice of ½ lemon

METHOD

Heat a heavy-based fry­ing pan over a medium-high flame. Lightly sea­son the pan and place in slices of egg­plant. You will need to do this in batches. Sea­son egg­plant and cook un­til golden, then turn and cook the other side. When soft and cooked through, leave to cool on cake racks. To serve, ar­range on a large plate and scat­ter with nuts, feta and peas. Driz­zle with pomegranat­e mo­lasses and tahini. Scat­ter with pomegranat­e seeds, and fi­nally driz­zle with olive oil and lemon juice. Alas­tair Mcleod is the chefowner of Al’freshco, al­freshco.com.au

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