Harlequin salad

YOU
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

1.00 aubergine — medium, cubed
fresh chillies — 573
1.00 onion — medium, sliced
2.00 garlic — cloves, crushed
3.00 baby marrows — chopped
1.00 pepper — red and green, cubed
250.00 ml cherry tomatoes — halved
45.00 ml fresh mixed herbs — chopped
200.00 g cheese — cubed
white wine vinegar
sea salt and freshly ground black pepper
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Method:

Sprinkle the eggplant cubes with salt and leave for 30 minutes. Rinse under running water and pat dry with paper towelling. Heat about 45 ml (3 T) oil and sauté onion and garlic until flavoursome but still crisp. Remove from pan. Sauté baby marrows, eggplant and peppers until just soft. Add to the onion mixture and mix lightly. Leave to cool. Add the remaining ingredients, mix well and set aside to allow the flavours to develop. Serve with grilled chicken portions and crusty bread or potato wedges. Serves 4-6.



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