Find your recipes and restaurants here

Harlequin salad

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


  • 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
    cherry tomatoes, halved
  • 45
    mixed fresh herbs, chopped
  • 200
    cheese, cubed
  • few drops white wine vinegar
  • salt and coarsely ground black pepper


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.


NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.