Ingredients
2 small
aubergines, cut into 3cm chunks
1 teaspoon
cumin seeds, toasted
sea salt
freshly
ground black pepper
olive oil
1 loaf
ciabatta, split in half horizontally
1 clove
garlic, peeled and halved
1 large
handful cherry tomatoes, halved
½ bunch
spring onions, finely sliced
1 lemon
extra
virgin olive oil
3
tablespoons harissa
½ bunch
fresh flat-leaf parsley, leaves picked
2 handfuls
rocket, washed and spun-dry
150 g
crumbly goats' cheese
1
pomegranate
Method Preheat
your oven to 180ºC/350ºF/gas 4 and set a griddle pan on a high heat. Lay the
aubergines out in a single layer on a roasting tray. Bash the cumin seeds in a
pestle and mortar until fine, then sprinkle the cumin over the aubergines with
a good pinch of salt and pepper and a couple of lugs of olive oil. Toss well,
then roast for 30 to 40 minutes, shaking halfway, until golden and sticky.
Meanwhile,
toast the bread on the hot griddle until lovely and charred, then rub with the
cut sides of your garlic. Tear into bite-sized pieces and pop in a large bowl
with the tomatoes and the spring onions.
Squeeze the
juice from half of your lemon into a clean jam jar, then pour in 3 times as
much extra virgin olive oil. Season well. In a serving bowl, mix the harrisa
with the juice of the remaining lemon half and pop to one side.
When your
aubergines are done, leave them to cool for 10 minutes, then tip them into the
bowl with the ciabatta and add the parsley and rocket. Shake up your jam jar
dressing then pour it over the salad and gently toss it all together. Transfer
the salad to a large serving platter and crumble over the goats' cheese.
Scatter over a handful of pomegranate seeds and serve with the tangy harrisa on
the side.
Nutritional Information - Amount per serving:
Calories433kcal
Carbs28.3g
Sugar7.4g
Fat28.0g
Saturates8.8g
Protein14.1g
by Jamie Oliver
Δεν υπάρχουν σχόλια:
Δημοσίευση σχολίου