• TO DRINK: Spy Valley Pinot Noir 2008 (New Zealand), with bright fruit and unobtrusive earthiness.

    Warm baby aubergine and Parma ham salad

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • BALSAMIC DRESSING
    • 125ml (½ cup) balsamic vinegar
    • 60ml (¼ cup) olive oil
    • 4 sprigs fresh thyme
    • 1 garlic clove, finely chopped
    • BABY AUBERGINES
    • 45ml (3 tbsp) butter
    • 1 garlic clove, finely chopped
    • 250g baby aubergines, halved
    • salt and freshly ground black pepper, to taste
    • SALAD
    • 120g fresh rocket and watercress
    • 250g cooked beetroot, sliced
    • 8 slices Parma ham
    • handful caper berries

    Instructions

    1

    For the dressing, combine all the ingredients in a saucepan and simmer on medium heat until the flavours are infused, about 10 minutes. Set aside and allow to cool.

    2

    Meanwhile, for the aubergines, melt the butter in a saucepan over medium heat. Add the garlic and aubergines and fry until golden and succulent, about 5 minutes. Season and set aside to keep warm.

    3

    For the salad, combine all the ingredients, top with the warm aubergines and serve with the dressing on the side.

     

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