Page 3 - PowerPoint Presentation

Aubergine, tomatoes and

Pine Nut Salad

Ingredients Method

1 eggplant Slice the aubergine length-ways into about 8
8 sun-dried tomatoes slices, drizzle them with olive oil, salt and
8 cherry tomatoes pepper and place them on a baking tray in a
200°C oven for ten to twenty minutes. Once
1 zucchini/courgette they have cooked and are nicely soft, chop
1 handful pinenuts them into cubes.
1 bag arugula
2 lime While the aubergine bakes, chop the cherry
tomatoes and courgette into quarters, keeping
the courgette slices nicely thin.
Wash the sun-dried tomatoes to remove excess
oil, dry with kitchen-towel and slice into
quarters.

Place the pine nuts in a frying pan and toast
them for a few minutes until they brown
slightly.

For the dressing juice the two limes and add a
drizzling of olive oil, plus salt and pepper.
Mix the ingredients with the rocket in a salad
bowl and enjoy your lovely salad!