AUBERGINE AND HALOUMI SALAD | SA Garden and Home
A long leisurely lunch with a jug of Pimm’s is Jo’burg floral designer Stefan Norval’s ([email protected] or afreshevent.co.za) ideal way to spend a Sunday
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Ingredients
- 1 large aubergine
- salt
- black pepper
- 6 ripe tomatoes, cut into wedges
- 40g Kalamata olives, pitted
- 30ml mint leaves, torn
- 30ml flat-leaf parsley, torn
- olive oil, for brushing
- 45ml cake flour
- 3ml cayenne pepper
- 500g haloumi cheese
- 200g Kalamata olives, pitted
- 45ml red wine vinegar
- 15ml flat-leaf parsley
- 5ml dried oregano
- 1 clove garlic
- 1 red chilli, deseeded (optional)
- 75ml olive oil
- 75ml avocado oil
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