Name: Eggplant, fetta and semi-dried tomato salad
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 medium_piece (400g) red capsicums; 8 (480g) baby eggplants, halved lengthways; 1 medium_piece (170g) red onion, cut into wedges; 250 gram fetta cheese, crumbled; 350 gram watercress, trimmed; 100 gram semi-dried tomatoes, drained, sliced thinly; 1 egg; 2 tablespoon prepared horseradish; 2 teaspoon honey; 2 clove garlic, quartered; 2/3 cup (160ml) olive oil

Ingredients

2 medium_piece (400g) red capsicums

8 (480g) baby eggplants, halved lengthways

1 medium_piece (170g) red onion, cut into wedges

250 gram fetta cheese, crumbled

350 gram watercress, trimmed

100 gram semi-dried tomatoes, drained, sliced thinly

1 egg

2 tablespoon prepared horseradish

2 teaspoon honey

2 clove garlic, quartered

2/3 cup (160ml) olive oil

Method

1.Quarter capsicums, discard seeds and membranes. Cook capsicum, eggplant and onion, in batches, on heated oiled barbecue until browned. Cover capsicum in paper or plastic for 5 minutes then peel away skin.

2.Meanwhile, make creamy horseradish dressing. Blend or process egg, horseradish, honey and garlic until smooth. With motor operating, add oil in a thin, steady stream until dressing thickens slightly.

3.Combine cheese, watercress and tomato in medium bowl, divide among serving plates. Top with capsicum, eggplant and onion, drizzle with dressing.

Make sure you use prepared white horseradish in the dressing and not the blended condiment sold by the name of horseradish cream.
Note

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Ingredients

Method

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