Aubergine and broccoli salad with cumin and honey
Roasted aubergine slices with honey and cumin and broccoli trees tossed in ginger and garlic.
|10||aubergines — baby|
|goat's milk cheese|
|2||garlic — large cloves|
|olive oil — extra virgin|
Preheat oven to 220° C.
Slice the aubergine about 1/2 cm thick.
In a large bowl, mix the cumin, honey, salt and pepper and about 2 T vegetable oil together.
Toss the aubergine slices into the mixture and make sure they are all coated.
Lay them out on a baking tray and place in the oven for about 10-15 minutes or until just starting to brown.
Cut the broccoli florets into flat trees (the same thickness as the aubergine).
Great the garlic and peel and grate the ginger on the small (not smallest) eye of the grater.
Toss the broccoli in a pan with a little vegetable oil and the ginger and garlic, season well until just done.
Skin and dice the plum into small blocks.
Lay the aubergines and the broccoli onto a platter and crumble over the goats cheese.
Garnish with the diced plum.
with permission of Chef Caro.