Another veggie salad flavoured with middle eastern spices. This salad works really well with chicken.
- 1 large eggplant sliced into think rounds, salted rinsed and drained
- 1 bunch of asparagus
- 2-3 cloves of garlic
- 1 teaspoon of sumac
- 1 teaspoon of coriander seeds
- 1 bay fresh leaf
- 1 small red onion finely sliced
- handful each of mint and coriander
- olive oil
- salt and pepper to taste
- Slice the red onion finely and place in a small bowl sprinkled with a large pinch of sea salt and set aside. The salt will draw the moisture out of the onions leaving soft, sweet onions which makes a delicious garnish. The longer you leave it to soak the better the result. After cooking everything else, squeeze the excess moisture from the onions, rinse if necessary before adding it to your dish. This can also be prepped ahead of time.
- Pat dry the eggplant then toss with the spices and a little olive oil. Slowly pan fry with the bay leaf or use a griddle pan. Drain any excess oil on kitchen paper. Steam the asparagus and cool. Toss both veggies in a bowl with the herbs, sprinkle with extra sumac and stir through the onions. Adjust seasoning to taste.
This delicious dish is so simple and quick to make that I tend to make it quite often. Leftovers work really well served cold the next day with a poached egg or a tin of tuna. At dinner time, it goes really well with lamb cutlets and harissa spiced yoghurt. I hope you'll enjoy it as much as myself and family do... 😉
Variation: Add chickpeas
Harissa Yoghurt Dressing
- 1-2 teaspoons of good quality organic harissa paste
- Plain Greek style or goat yoghurt
- salt to taste
- squeeze of lemon juice
Stir it all together and spoon over your cutlets.