Recipes/ Salads

Roma salad with aubergines, baby marrows, haloumi and pine nuts

Recipe by Bongani Shongwe

Roma salad with aubergines, baby marrows, haloumi and pine nuts

Print Recipe
Serves: 2 Time: 1 hour 30 mins

Ingredients

  • 1 yellow pepper, halved and seeded
  • 1 medium aubergine, thinly sliced lengthways
  • coarse salt
  • 60ml (¼ cup) olive oil + 30ml (2 tbsp) extra
  • 15ml (1 tbsp) white wine vinegar
  • 1 garlic clove, crushed
  • 200g baby marrows, sliced thinly lengthways
  • salt and freshly ground black pepper, to taste
  • 100g haloumi, sliced lengthways
  • 20g lettuce and rocket mix
  • 30g pine nuts, toasted
  • 50g black olives, pitted and sliced
  • 50g sun-dried tomatoes, sliced ready-made pesto dressing, to serve

Instructions

1

Preheat the grill to 220°C.

2

Place the pepper halves on a baking tray, skin-side up and grill until the skin chars, about 15 minutes.

3

Place the peppers in a sealed container and allow to sweat while cooling, 5 minutes. Peel off the skin and cut into strips. Set aside.

4

Sprinkle the aubergine slices with coarse salt and pack tightly on a tray. Set aside for 1 hour, then rinse the salt off and pat dry.

5

Combine 60ml (¼ cup) olive oil and the white wine vinegar and rub over the aubergine slices. Grill the slices in a non-stick frying pan, about 4 minutes on each side. Set aside.

6

Combine the remaining 30ml (2 tbsp) olive oil and crushed garlic, and coat the baby marrow slices. Season and grill in a non-stick pan, about 3 minutes on each side.

7

Grill the haloumi in a non-stick pan, about 2 minutes on each side.

8

To assemble, place the lettuce and rocket mix at the bottom of the plate or bowl and top with the other ingredients. Serve with the pesto dressing.

 

 

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