INGREDIENTS
1 aubergine, cubed
5 pickling onions, quartered
2 cloves garlic, crushed
2 celery stalks, sliced
2 red peppers, seeded and cut into bite-size pieces
45 ml Clover Mooi River Butter, melted
250 g Rosa tomatoes
100 g Clover Feta, Black Pepper flavour, crumbed
65 ml castor sugar
50 ml red wine vinegar
100 g pine nuts, lightly toasted
10 ml capers, chopped
fresh rocket leaves
Method
Place the aubergine on kitchen paper and sprinkle with salt.
Allow to rest for 30 minutes.
Wash salt off the aubergines and drain on kitchen paper.
Place in an oven roasting pan with onions, garlic, celery and peppers.
Drizzle the melted butter over and toss to cover.
Roast for 10 – 15 minutes in a preheated oven at 190°C, add tomatoes and mix through.
Roast for a further 10 minutes or until aubergine is tender.
Remove from oven and allow to cool.
Meanwhile, mix the castor sugar and vinegar together until the sugar has dissolved.
Drain the roast vegetable cooking juices from the pan and mix into the vinegar mixture.
Toss the vegetables, pine nuts and capers together and pour the vinegar dressing over.
Toss the salad with the rocket leaves and serve.
Optional: Enjoy a beverage with your salad. Try Clover’s range of delicious beverages – Tropika, Danao, Clover Krush, Clover Life Nectar, Capri-Sun, Aquartz Mineral Water, Manhattan Ice Tea, Super M Flavoured Milk or Quali Juice.
CLOVER INGREDIENTS USED IN THIS RECIPE
