Aubergine Tabasco Salad with Fennel & Orange

 0 Reviews

Recipe by Simon Rimmer
Serves 6
Ready in 15 to 30 mins

Ingredients

  • 2 aubergines, cut into wedges
  • 2-3 tbsp vegetable oil
  • 1/2 bulb fennel
  • 1 orange, zested and juiced
  • 1 orange, segmented
  • 50ml sherry vinegar
  • 175ml extra virgin olive oil
  • 1 tbsp Tabasco Pepper Sauce
  • salt and freshly ground black pepper
  • 1 tbsp fresh tarragon, chopped
  • small bunch of watercress
  • 2 naan breads, cut into six 10cm-wide circles

How To Cook

  1. Shave the fennel using a mandolin and then mix in a bowl with the orange segments, orange juice and zest, vinegar, olive oil, Tabasco sauce and seasoning. Add the tarragon and stir well.
  2. Rub the aubergine wedges all over with the vegetable oil and heat a griddle pan over a medium heat. When the pan is hot, add the aubergine wedges and grill for 1 to 1 1/2 minutes on each side or until golden-brown griddle marks appear on each side.
  3. Add the aubergines to the salad and toss well. Split into six plates and serve on top of the naan bread circles.
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

You might also like

Caesar Salad
 0 Reviews

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

February issue of CookVeg is available now
Supermarket logos Subscribe Today

You might also like

Vegan Vanilla Cake
No rating - be the first!
American-style Quark Pancakes
No rating - be the first!

Recipe IDEAS
https://www.recipe-ideas.co.uk/

Aubergine Tabasco Salad with Fennel & Orange
  • Recipe by Simon Rimmer
  • Serves 6
  • Ready in 15 to 30 mins
    Ingredients
  • 2 aubergines, cut into wedges
  • 2-3 tbsp vegetable oil
  • 1/2 bulb fennel
  • 1 orange, zested and juiced
  • 1 orange, segmented
  • 50ml sherry vinegar
  • 175ml extra virgin olive oil
  • 1 tbsp Tabasco Pepper Sauce
  • salt and freshly ground black pepper
  • 1 tbsp fresh tarragon, chopped
  • small bunch of watercress
  • 2 naan breads, cut into six 10cm-wide circles
    How to Cook
  1. Shave the fennel using a mandolin and then mix in a bowl with the orange segments, orange juice and zest, vinegar, olive oil, Tabasco sauce and seasoning. Add the tarragon and stir well.
  2. Rub the aubergine wedges all over with the vegetable oil and heat a griddle pan over a medium heat. When the pan is hot, add the aubergine wedges and grill for 1 to 1 1/2 minutes on each side or until golden-brown griddle marks appear on each side.
  3. Add the aubergines to the salad and toss well. Split into six plates and serve on top of the naan bread circles.