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July 15, 2021
This is a really tasty, quick lunch that fuses Mediterranean and south east Asian flavours to delicious effect. You can make these on the BBQ during the summer months but the method below uses a griddle pan for all year round preparation.
In the photo you can see I have swapped the cherry tomatoes for sweet drop cherry peppers - feel free to use either or both!
Ingredients - Serves 2
1x Aubergine, sliced
30ml virgin olive oil
5-6 cherry tomatoes, halved
1 tablespoon sambal hijau
1 clove of garlic, chopped very finely
1/2 tsp smoked paprika
salt & freshly cracked black pepper
Small handful fresh mint leaves, chopped
Brush the griddle pan with a little olive oil and place over a high heat.
As it heats up prepare the aubergine by slicing into half centimetre rounds.
Mix the olive oil with the chopped garlic, smoked paprika and some seasoning. Brush both sides of the aubergine with the oil.
Place the rounds on the griddle pan and grill for two minutes on either side.
Whilst they are cooking crumble the feta into a bowl and mix with the sambal hijau.
When the aubergine is cooked pop it on a plate and sprinkle over the feta / sambal mix, add the tomatoes (or cherry drop peppers), sprinkle with the fresh mint leaves and finally twist some fresh black pepper over the whole dish. Voila! You're done.
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