Sparkly Brinjal and Goats Cheese Salad

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Sparkly Brinjal and Goats Cheese Salad

This is a great make-ahead salad which does not go limp and mushy when standing. In fact the flavours combine really well. It looks gorgeous with the glittering pomegranate seeds, the red of the tomatoes, and the green of the fresh herbs.
Serves 4

50 ml olive oil
1 – 2 brinjals, peeled and cubed
1 – 2 ripe red tomatoes, seeded and diced, or 150 g Rosa baby tomatoes 1 small red onion, finely diced
50 g walnuts, toasted

100 g dates, halved and pips removed

80 ml fresh pomegranate seeds 100 g goat’s cheese, crumbled 30 ml toasted sesame seeds 45 ml fresh coriander, chopped 45 ml fresh parsley, chopped

Dressing

60 ml olive oil
1 clove garlic, crushed
10 ml fresh mint, finely chopped
30 ml lemon juice
30 ml pomegranate molasses
Salt and freshly-ground black pepper, to taste

  1. Heat the olive oil in a frying pan. Sauté brinjals over a medium heat until light golden brown. Drain on a paper towel to remove excess oil.
  2. Combine cooked brinjals with the remaining ingredients; toss to mix well.
  3. Whisk dressing ingredients together.
  4. Arrange on a flat serving plate. Drizzle the dressing over just before serving.

Tip:

• Toss brinjal cubes in olive oil and spread out on a baking tray. Roast at 200oC/180oC fan/Gas mark 5 for 20 – 25 minutes until golden brown.

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.