Harlequin salad

Recipe from: 12/9/1999 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 1
    medium aubergine, cubed
  • olive oil
  • 1
    medium onion, sliced
  • 2
    cloves garlic, crushed
  • 3
    baby marrows, chopped
  • 1
    red and green pepper, seeded and cubed
  • 250
    ml
    cherry tomatoes, halved
  • 45
    ml
    mixed fresh herbs, chopped
  • 200
    g
    cheese, cubed
  • few drops white wine vinegar
  • salt and coarsely ground black pepper
 

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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