Salads Recipes - Roast Vegetable Salad Recipe

Ingredients

Serve 4

• 2 Spanish onions, unpeeled

• 500 g/1 lb small aubergines

• 2 red peppers

• 3 large, firm but ripe tomatoes

• 8 garlic cloves

• 1 teaspoon cumin seeds

• 3 tablespoons lemon juice

• 4 tablespoons virgin olive oil

• 3 tablespoons white wine vinegar

• salt

• 2 tablespoons finely chopped parsley or torn basil leaves, to garnish

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Method:

1. Place the onions on a baking sheet and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10 minutes.

2. Add the aubergines and bake for a further 10 minutes. Add the peppers and bake for 10 minutes, then add the tomatoes and 6 of the garlic cloves.

3. Cook for a further 15 minutes, until all the vegetables are tender. If necessary, remove any vegetables that have cooked more quickly than the others.

4. When the vegetables are cool enough to handle, peel them carefully with your fingers. Core and deseed the peppers and cut the flesh into strips.

5. Halve the tomatoes, deseed, and slice the flesh. Slice the aubergines into strips and the onions into rings. Arrange the peppers, tomatoes, aubergines and onions in a serving dish.

6. Pound the roasted and raw garlic and the cumin seeds to a paste. Use a pestle and mortar or the end of a rolling pin in a small bowl.

7. Gradually beat in the lemon juice, oil and vinegar, then add salt to taste. Pour over the vegetables and sprinkle with parsley or basil. Serve warm or cold.