Monday, 19 August 2013


A scrummy, crunchy, fruity salad for yogis (and everyone else) post-practice.

Salad
2 tsp olive oil
¼ small eggplant (aubergine), cut into 2 cm cubes
¼ cup walnuts, roughly chopped
1 tsp agave syrup
¾ cup broccoli, segmented into florets
¼ apple, diced
½ cup red seedless grapes, halved
¼ red capsicum (pepper), finely sliced
Dressing
1 tbsp extra virgin olive oil
½ tbsp. lemon juice
1 tbsp Greek yoghurt
1 tsp agave syrup (or honey)

Preheat the oven to 180C (170C fan-forced).  Toss the eggplant with olive oil and roast in the oven for 20 minutes, turning once or twice. 

Meanwhile, place the walnuts in a small fry pan with agave syrup and a splash of water.  The syrup and water will bubble and thicken.  Toss nuts frequently and fry for about one minute – keep your eyes on the pan, the nuts will burn quickly if you neglect them.  Remove from the pan and allow to cool. 

Blanch the broccoli in boiling water for 30 seconds and immediately rinse under cold water.  The broccoli should still be bright green and crunchy. 

Mix the roasted eggplant, candied nuts, and broccoli with the apple, grapes and capsicum in a small bowl. 

For the dressing, mix the ingredients and season with salt and pepper to taste.  Pour generously over your salad and devour. 


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