Tuesday, 11 February 2014
Fattoush with grilled aubergines and toasted hazelnuts
Amazing mix of textures and a nice contrast between sourness and sweetness.
(serves 2 persons)
1 pita toasted and crumbled ( the original recipe calls for fried pita, but I made the lighter version)
half a pomegranate
6-8 cherry tomatoes
1 red bell pepper
a handful of toasted hazelnuts
escarole or any other type of crunchy leaf
minced garlic - a quarter of a clove
lemon juice from 1 lemon
sumac and dry mint
How it`s made
1. Cut the aubergine in fine stripes. Grill them over high heat and leave them to cool. Add a splash of balsamic vinegar and some minced garlic. Toss everything.
2. Place the rest of the ingredients in a bowl.
3. Just before serving prepare the dressing by shaking the olive oil, lemon juice and garlic in a small jar with a lid. Pour the dressing and sprinkle generously with sumac and mint.