|
|
Preparation time
30 minutes
Total time:
40 minutes
|
Ingredients
Peach salsa
-
500 ml (2 cups) pitted ripe peaches, cut into cubes (about 4 peaches)
-
60 ml (1/4 cup) fresh cilantro, chopped
-
60 ml (1/4 cup) fresh mint, chopped
-
125 ml (1/2 cup) red onion, finely diced (about 1/2 onion)
-
1 lemon, zested
-
15 ml (1 tbsp.) freshly pressed lemon juice
-
1 ml (1/8 tsp.) salt
Dressing
-
80 ml (1/3 cup) extra-virgin olive oil
-
30 ml (2 tbsp.) white balsamic vinegar
-
30 ml (2 tbsp.) maple syrup
-
7.5 ml (1/2 tbsp.) Dijon mustard
-
2.5 ml (1/2 tsp.) salt
Salad
-
1 medium eggplant, sliced
-
15 ml (1 tbsp.) Olive oil
-
To taste, salt and pepper
-
500 ml (2 cups) arugula or other greens
-
250 ml (1 cup) Red cabbage, sliced with mandoline
-
125 ml (1/2 cup) slivered almonds
-
125 ml (1/2 cup) cubed feta
-
To taste, Fleur de sel and fresh cracked pepper (optional)
|
Directions
-
In a bowl, combine all ingredients for the salsa. Set aside.
-
In another bowl, whisk together all ingredients for the dressing. Set aside.
-
Brush each side of the eggplant slices with olive oil and season with salt and pepper. In a ridged pan set over high heat, cook the eggplant slices until golden-brown grill marks appear (3-4 slices at a time). Set aside.
-
Place arugula in centre of plate and top with red cabbage, eggplant, almonds, and feta. Cover with peach salsa. Drizzle with dressing and season with fleur de sel and fresh cracked pepper.
|
|