I love summer cuisine. I love fresh fruit, BBQs and salads, ice-cream and icy drinks. I love to come home after a day in the sun to whip up a salad for dinner. This morning before our daily holiday beach visit I decided to try Sonali aka The Foodie Physician’s recipe for Indian Spiced Eggplant. Inside my gift box FULL of fresh produce from The Lettuce Shop on Friday was a big, purple, plump eggplant, and since I have never cooked eggplant before I wasn’t going to waste it. I coincidently stumbled across the recipe on The Foodie Physician’s blog yesterday and decided to cook it this morning for my nephew. Now you have to know my oven door fell off awhile ago so when I bake the heat escapes and my tiny shoebox of a kitchen turns into a tiny sweatbox, especially on a day where it had hit 38 degrees celcius! The eggplant dish was a success, we scoffed it down (literally, there was not a morsel left by the time it had cooled!) and off we went to the beach for some well deserved reprieve from the sweatbox.
On our return and feeling very refreshed I did not fancy cranking up the oven to only heat the house up again, so I made this salad. This salad was declared by my athletic 15 year old, food loving nephew as ‘the best’. His words.
1 pear, finely sliced
1 bunch rocket
1 bunch baby spinach
1 handful each of chopped walnuts & sunflower kernels
1 tbs honey (or 1 tbs mango chutney)
2 cloves garlic, crushed
Splash of balsamic vinegar
2 tbs olive oil
Freshly cracked sea salt & pepper
Roast nuts in hot pan for a few minutes until aromatic. Toss into a bowl with rocket and baby spinach. Add sliced pear, drizzle with combined dressing and top with freshly shaved parmesan. Summer salad delight!