Simon Rimmer's aubergine salad recipe
A very quick veggie dish using pepper sauce to spice up the taste.
Ingredients
- 2 Aubergines, cut into wedges, then griddled
- 0.5 Bulb fennel
- 1 Orange, segmented and another zested and juiced
- 50 ml Sherry vinegar
- 175 ml Olive oil
- 1 tbsp Chopped tarragon
- 1 tbsp Hot pepper sauce
- 1 Bunch small watercress
- 2 Naan breads cut into 6 x 100mm circles
- 1 tsp Vegetable oil to griddle
- 2 Aubergines, cut into wedges, then griddled
- 0.5 Bulb fennel
- 1 Orange, segmented and another zested and juiced
- 1.8 fl oz Sherry vinegar
- 6.2 fl oz Olive oil
- 1 tbsp Chopped tarragon
- 1 tbsp Hot pepper sauce
- 1 Bunch small watercress
- 2 Naan breads cut into 6 x 100mm circles
- 1 tsp Vegetable oil to griddle
- 2 Aubergines, cut into wedges, then griddled
- 0.5 Bulb fennel
- 1 Orange, segmented and another zested and juiced
- 0.2 cup Sherry vinegar
- 0.7 cup Olive oil
- 1 tbsp Chopped tarragon
- 1 tbsp Hot pepper sauce
- 1 Bunch small watercress
- 2 Naan breads cut into 6 x 100mm circles
- 1 tsp Vegetable oil to griddle
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Shave the fennel on a mandolin, then mix in a bowl with orange segments, juice and zest, vinegar, hot pepper sauce, olive oil and season well.
- Add the tarragon and stir well. Rub the aubergine wedges all over with 2-3 tablespoons of the vegetable oil.
- Heat a griddle pan over a medium heat. When the pan is hot, add the aubergine wedges and grill for 1-1½ minutes on each side, or until golden-brown griddle marks appear on both sides and the aubergine is tender. Set aside on a warm plate.
- Brush naan with oil and griddle on each side. To serve - toss the watercress and aubergines in dressing, then spoon on top of the bread.
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Recipe is courtesy of Tabasco - the legendary hot pepper sauce
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