Aubergine and sun-dried Tomato Salad with Jason's Hill Cinsault
Makes 4 Portions | Prep time: 15min | Cook time: 15min
Even though this recipe is still low in carbs, the aubergine has the amazing ability to lend a certain kind of decadence to any dish. The contrast of the chewy, sweet, acidic sun-dried tomatoes and the soft creaminess of the aubergine is delightful. I round this salad off with peppery, fresh wild rocket leaves. Wow, I’m actually starting to sound like a real chef…
INGREDIENTS:
- Fine salt
- 2 small aubergines, sliced at an angle into 1 cm slices
- Olive oil
- 80 g wild rocket leaves
- 6-8 sun-dried tomatoes, chopped
- 1 Tbsp Italian parsley, chopped
- Freshly milled salt and pepper
- 2 Tbsp almond flakes
- Lemon wedge
DRESSING:
- 3 Tbsp avocado oil
- 1 Tbsp tahini
- 1 Tbsp fresh lemon juice
METHOD:
- Sprinkle the fine salt on both sides of the aubergine slices and let them rest for 5 minutes to extract the moisture. Pat dry using kitchen paper.
- Heat the olive oil in a pan, preferably a griddle pan, over high heat. Fry the aubergine slices until charred and fully cooked.
- Pour the avocado oil, tahini, and lemon juice into a jar with a screw-top lid. Shake vigorously to mix well.
- Place the aubergine, rocket, sun-dried tomatoes, and parsley in a large mixing bowl. Add 2 tablespoons of the dressing and season with freshly milled salt and pepper. Toss to mix well, being careful not to mash the aubergine.
- In a dry pan over high heat, lightly toast the almond flakes for 2 minutes.
- Serve on a large, flat salad plate and garnish with toasted almond flakes, a lemon wedge, and more dressing.
