Rocket, eggplant pickle and walnut salad

SERVES 8 PREP AND COOK TIME

35 MINUTES (+ STANDING TIME) 2 bunches rocket

2 (50g) golden shallots, sliced thinly ⅓ cup (35g) roasted walnuts

¼ cup loosely packed fresh mint leaves

EGGPLANT PICKLE

2 medium (600g) eggplants, sliced thickly

¼ cup (60ml) extra virgin olive oil 2 cloves garlic, chopped

½ cup (125ml) verjuice 2 tablespoons thinly sliced fresh mint

DRESSING

¼ cup (60ml) extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon vino cotto

1 EGGPLANT PICKLE Place eggplant slices in a colander, then sprinkle with sea salt and leave to drain for 20 minutes. Wash off salt and thoroughly pat dry with paper towels. Cut the eggplant into thin strips. Heat a little of the oil in a large frying pan over high heat until hot. Working in batches, fry eggplant strips until browned, adding oil as needed to stop them from sticking to the base of the pan. Transfer cooked eggplant to paper towels to drain off excess oil.

Return eggplant slices to pan; add garlic and place over high heat. Stir in verjuice, then bring to the boil; cook until verjuice has evaporated, taking care not to burn the garlic. Transfer eggplant to a shallow bowl; add mint and leave to marinate.

2 DRESSING Combine ingredients in a bowl. 3 Place the rocket, eggplant pickle, shallot, walnuts and mint in a large serving bowl. Drizzle with Dressing just before serving. Not suitable to freeze or microwave.