Delicious eggplant, zucchini, peppadew, mint and feta salad.
This is a quick and delicious salad, combining cooked and raw ingredients.
- Slice a freshly picked eggplant and sprinkle with flour, herbes de Provence and salt to taste.
- Slice fresh garlic cloves.
- Sauté eggplant and garlic in olive oil until both sides are browned and the centres are tender. Remove from heat and slice in half.
- Julienne a freshly picked zucchini into a bowl
- Add chopped mint, crumbled feta and sliced peppadews. Toss together.
- Add the hot eggplant and mix through gently.
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