Name: Rocket and orange salad
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 1.00 aubergine; olive oil; salt; 6.00 ml orange zest only; 60.00 ml orange juice strained; 15.00 ml vinegar white wine; 3.00 ml salt; 90.00 ml fresh chillies 573; 1.00 rocket; 1.00 lettuce mixed; 1.00 onion thinly sliced; 1.00 orange peeled, segmented; 45.00 ml sunflower seeds roasted; 15.00 ml parmesan cheese

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Ingredients (14)

1.00	aubergine
	olive oil
	salt

ORANGE VINAIGRETTE

6.00 ml	orange — zest only
60.00 ml	orange juice — strained
15.00 ml	vinegar — white wine
3.00 ml	salt
90.00 ml	fresh chillies — 573

SALAD

1.00	rocket
1.00	lettuce — mixed
1.00	onion — thinly sliced
1.00	orange — peeled, segmented
45.00 ml	sunflower seeds — roasted
15.00 ml	parmesan cheese

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Method:

1. Preheat oven to 200 ºC.
2. Line a roasting pan with foil, slice aubergine into strips. Toss with enough olive oil and sprinkle with a little salt. Bake for about 35 minutes, until the aubergine is soft but not mushy. Cool slightly and marinade in orange vinaigrette for 12 hours.
ORANGE VINAIGRETTE: Combine orange rind and juice, vinegar and salt in a bowl, gradually whisking in the oil.
SALAD: 1. Wash rocket and lettuce leaves, pat dry. Arrange in a medium-sized salad bowl or platter.
2. Add the onion, orange segments, aubergine and sunflower seeds. Gently toss in the remaining orange vinaigrette and sprinkle with Parmesan cheese. Serve with crusty Italian bread.