(serves 2-4)
Have been working on a little project over January... looking to recreate some salads into an e-recipe book! It's harder work than it seems and have gained a newfound respect for the amount of time and effort that goes into writing, photographing and designing cookbooks! Anyways, decided to redo this salad for Australia day - definitely a great combination and have fallen in love again with the fig and goats cheese combo!
Prep time: 20 min
Cooking time: 20 min
Ingredients
1x 700g eggplant
350g lamb sausage
100-150g mix salad leaves
200g cherry tomatoes
80g goat cheese
2 figs
3-4 tsp olive oil (can use from goats cheese marinade)
salt and pepper
Method
1. Cut the eggplant into half length-wise, the cut into1cm thick semi-circles. Salt and leave in the fridge for about 20-30min until water particles form on the top. Use paper towels to press the eggplant slices and try to get out as much water as possible.
2. Cut the skin off the sausage and shape into small round balls.
3. BBQ the eggplant or cook in a frypan with 1/2 T olive oil for 8-10 minutes turning occasionally. Add salt and oil as needed. Remove and set aside. BBQ or sauté the sausage meatballs for 5-8 minutes, turning occasionally. Remove and set aside on a paper towel.
4. Dress the salad leaves and cherry tomatoes in olive oil, salt and pepper in a large salad bowl. Crumble the goats cheese into the salad.
5. Toss in the eggplant and meatballs. Cut the figs into sixths and place on top to serve.
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