Go Back

Aubergine and Mielie Salad

Ingredients

  • 8-10 spinach leaves.
  • 3 new celery stalks and leaves
  • 5 stalks of flat leaf parsley
  • 1 sprig basil about 6 leaves
  • 5 sprigs of fresh origanum
  • 3 sprigs mint
  • 2 aubergines sliced into discs about 1cm thick. Discard the little green hat. Use the rest
  • 1 pkt Spanish Chorizo
  • 2 mielies
  • 2 small avocados brushed with lemon juice
  • 6 baby marrows sliced at diagonal angle
  • 1 crushed garlic clove
  • about 2-3 Tbls mixed seed of your choice
  • Sprinkle of pomegranate seeds optional One fresh medjool date finely chopped Zest of lemon

Instructions

  • Find a nice platter. I prefer platters for salads rather than a bowl as the ingredients are more evenly distributed and you don't have to dig to find the best ingredient.
    Toss all the green leafy stuff on the patter. It should cover the base.
    Oven on to 200°C ( if you are smart you'll already be using your oven for something else and these will just cook on a tray). I was baking bread and the oven was hot from that.
  • 2 aubergines sliced into discs about 1cm thick. Discard the little green hat. Use the rest
    Place on a baking tray lined with baking paper. Squirt olive oil on the paper along with salt and pepper and sumac (optional) now rub the aubergines both sides with the mix. Don't overlap the discs. Bake for 10-12 min and flip the aubergines. If the end ones start to brown TOO MUCH move them into the middle. This is not rocket SCIENCE, people. You've got 6 senses use them ALL. You are looking for a golden brown colour. They will be light and airy. If not keep cooking. We don't want squishy slooshy texture, no one likes that in a salad. Set aside until ready to assemble.
  • 1 pkt Spanish Chorizo
    Slice half cm thick at a diagonal to create an oblong disc. Place in a hot dry griddle pan and fry until golden and crispy. Remove from pan and place on kitchen absorbent paper to rest. There will be a lot of oil rendered, pour this off into a glass jar and save for another day.
  • 2 mielies. They come in a pack of 4. Don't be stupid and only cook 2. Cook all 4 and reserve the other 2 for a quick snack tomorrow. Grill these in the chorizo pan, turning them to scorch the griddle marks on them. Should take about 5 mins.
    (I thought about the name of my salad and very definitely wanted the word mielie in there. It's so South African and I just love it. Corn on the cob just doesn't have the same feeling for me). Slice the mielie kernels off the cob so they stick together. You are not looking for individual kernels you want clumps.
    2 small avocados sliced into eighths (only do this when ready to serve. Or brush with lemon juice to stop oxidation (going brown))
  • 6 baby marrows sliced at diagonal angle. Toss in olive oil, salt and pepper and 1 crushed garlic clove. Bake in same hot oven with aubergines for 10 min. There's still a crunch to them but that raw slightly bitter taste will turn into a delicious sweetness, naturally brought out when treated the way they should be treated. ( Like me, treat me right and I'm naturally sweet) leave to cool
  • Seeds
    I've used a combination of dry toasted in a pan on the stove seeds. I always have them in my fridge. Pumpkin, sesame, sunflower, pine nuts or any nuts for that matter will work. Choose what you like. They will give an extra crunch and nuttiness that is essential here. Use a small handful
  • Sprinkle of pomegranate seeds optional One fresh medjool date finely chopped Zest of lemon
  • Dressing.
    Option 1
    Olive oil 100ml
    1 teaspoon mustard powder
    2 Tbls red wine vinegar
    Squeeze of lemon
    Salt and pepper
    Wisk together and drizzle over salad when ready to serve. Don't do this any sooner because you'll have a very limp salad. It's best for your guests to do this themselves.
  • Option 2
    2 Tbls tahini use the very best you can find. I've used some terribly bitter, claggy ones and I've used Oh Mega Sesame Tahini and so far this brand is my favorite in East London. If you can get from the Palestinian region you are very fortunate.
    6 heaped Tbls double fat Greek yogurt
    Squeeze of lemon juice
    1 tsp Sumac
    Splash of olive oil
    Salt and pepper
    Mix together until ready to serve. ( You can make double -it won't go to waste).
  • To assemble
    Layer all the elements on top of each other when ready to serve. The key to the success of this salad is all the before-your-guests-arrive preparation. Be organized. It looks great when you throw it together and it really does impress people. You make it look easy. Not that that is what I set out to do, but when people think it's easy they'll want to eat this way too. It's health and really unexpectedly tasty.
    When I eat my own food and I love it, I treat myself like another person cooking for me. I couldn't stop saying to myself and anyone else who would listen how delicious this salad is. It's a definite hit and it has unexpected appeal.
Course: Light Meal, Salad
Keyword: Salad, Sides