Salad2 (about 760gm) eggplant1 tbsp extra-virgin olive oil, plus extra to serve1 tspground cumin½ cup (loosely packed) mint leaves80 gmgoat’s cheeseSpiced onion2 tbsp olive oil2Spanish onions, cut into wedges6 cloves garlic, lightly bruised1 tbspfinely grated ginger1 tbspground cumin½ tsp ground cinnamon1/3 tsp chilli flakesTo taste:caster sugar
Preheat oven to 160C. Cut eggplant lengthways into wedges and place onto an oven tray, drizzle with olive oil and season with sea salt and freshly ground black pepper. Sprinkle with cumin and roast for 1 hour or until tender. Cool to room temperature.
For spiced onion, heat oil in a saucepan, add onion and garlic, season with sea salt
and sauté over low heat, stirring occasionally, for 10 minutes or until softened. Add ginger and remaining spices and cook for 5 minutes. Add ¼ cup water and simmer for 5 minutes or until reduced. Season to taste with sea salt, freshly ground black pepper and caster sugar. Cool to room temperature.
Arrange eggplant among plates, spoon over spiced onion, scatter with torn mint leaves, crumble over goat’s cheese, drizzle with olive oil and serve immediately.
For a zucchini, fennel and corn salad, thinly slice zucchini
lengthways using a mandolin and blanch in hot water for a few
seconds until tender. Cook corn in boiling water until tender and
refresh under cold running water. Using a sharp knife remove corn
kernels from cob in chunks. Finely shave fennel and combine gently
with zucchini, corn and torn basil leaves. Whisk together lemon
juice, olive oil and Dijon mustard, season to taste, drizzle over
salad and serve.
Vegetable salads are typically cooked, but there are exceptions. A
celeriac remoulade consists of grated raw celeriac bound with a
mustardy mayonnaise; fennel is often served raw, finely shaved and
dressed with a piquant vinaigrette; then there's avocado, tomato
(yes, it's technically a fruit), radish and cucumber. Roasted root
vegetables make the most perfect winter salads, either as a
combination of vegetables or to highlight a single specimen, such
as eggplant in the recipe below. Cooked vegetable salads are at
their best when served just warm or at room temperature; in these
cases it is preferable to dress the salad with only part of the
dressing, initially allowing it to soak up the flavours, adding the
rest as a final flourish just before serving.
At A Glance
Serves 4 people
At A Glance
Serves 4 people
You might also like...
Easter lunch recipes
Christmas pudding ice-cream
Raspberry and Mint Mojito
Thomas Keller's sandwich recipes
Neil Perry: Prawn cocktail
Serge Dansereau: Blueberry vanilla tart
Neil Perry's Spice Temple recipes
Barbecue trout bundles with prosciutto and button mushrooms