Tomato, aubergine and olive salad

Prep Time: 20
Servings: 8
Cooking Time: 20
  • 30.00ml - red wine vinegar
  • 4.00 - Roma tomatoes, thickly sliced
  • 5.00ml - salt and freshly ground black pepper, to taste
  • 160.00ml - olive oil
  • 3.00 - large aubergines, cut into 1cm slices lengthwise
  • 90.00ml - olive oil
  • 1.00handful - basil leaves
  • 250.00ml - Dressing: calamata olives, pitted
  • 360.00g - haloumi cheese, sliced into strips
1. Prepare the dressing: Roughly chop the olives and place them in a mixing bowl. Add the olive oil, vinegar, salt and black pepper and mix well. Set aside.

2. Place the aubergines, haloumi and olive oil in a mixing bowl and combine with your hands. Heat a griddle pan on the stove and grill the sliced aubergine and haloumi until golden brown and griddle marks start to form on top. (You can also grill the haloumi and the aubergine on a preheated braai grid over the coals.)

3. To serve: Arrange the aubergine slices on a serving platter, followed by the basil leaves, tomatoes and cheese. Drizzle the dressing on top and serve immediately.

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