Clover Winter Roast Veg Salad
Clover Winter Roast Veg salad
Recipe by: Tumi Mogoai
1 red pepper
2 baby marrow
1 yellow pepper
handful lettuce leaves
1 small eggplant
2 egg yolks
1 tbsp mustard
1 tbsp honey
2 tbsp lemon juice
pinch of cayenne pepper
1 clove garlic (roasted)
1 cup Olive pride + 1 tbsp for frying
2 tbsp chopped walnuts
salt and pepper to taste
In a blender, add the egg yolks, mustard, honey, lemon juice, cayenne pepper and garlic. Blend everything together on high speed.
Turn the speed to low and slowly drizzle in the oil to get a nice, creamy dressing. You do not have to use all of the oil.
Wrap the red pepper, yellow pepper and garlic in foil, each wrapped separately and drizzle in some oil. Roast in the oven for 10 min. Remove from the oven but do not remove from the foil to allow the foil parcel to cool down.
Using a peeler or mandolin, slice the baby marrow into ribbons. Brush with a little bit of oil then grill on a hot griddle pan. Remove once grill marks start to show. Season and set aside.
Slice your eggplant into discs and into a pan, pour some oil and fry until golden brown. season as soon as you take them out of the pan.
Assemble the salad starting with the washed rocket and lettuce leaves, follow withal of your cooked veggies. Add your parmesan shaving then sprinkle the chopped walnuts. Finish with a drizzle of the dressing and enjoy.
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