This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Dressing
Method
1.Brush the eggplant slices with oil, place on a tray, sprinkle with salt and grill until browned on one side. Turn and grill the other side until soft and cooked through. Place in a large bowl.
2.Rub the capsicum halves with olive oil, place cut-side down on a tray and grill on high until the skin is blistered and blackened in places. Cover with a tea towel and set aside for 10 minutes or until cool enough to handle. Peel and discard skin. Slice flesh into strips and add to the eggplant.
3.Simmer the green beans in salted water until just cooked. Drain and refresh in ice-cold water – this helps to keep the colour. Pat dry and add to eggplant and capsicum. Add the peanuts and coriander.
4.Whisk the yoghurt, lemon juice, zest, olive oil, chilli, salt and pepper together. Taste and season with more juice or salt and pepper if needed.
5.Using your hands, gently toss the cooked vegetables. Tip onto a serving dish or into individual bowls.
6.Drizzle the salad with a few tablespoons of dressing and serve with remaining dressing on the side.
Note
- This is a great side dish for a leg of lamb. – Always have a bottle of good-quality olive oil on hand when making dressings. Nici recommends buying locally produced oil as it is guaranteed to be fresh. (Cheaper alternatives can be used for cooking.)
