Mediterranean Salad

Ingredients

• 1.700 gram baby potatoes, parboiled 10 min, then roasted at 200°C with oil and salt and vinegar spice until crispy
• 2.baby corn, roasted at 200°C with oil, salt, origanum and cayenne for 7 minutes
• 3.200 gram snap peas, roasted at 200°C with oil, salt, origanum and cayenne for 7 minutes
• 4.250 gram white mushrooms, roasted at 200°C with oil, salt, origanum and cayenne for 7 minutes
• 5.3 brinjal, sliced; salted; fried; can be done a few days ahead and stored in oil and lemon juice
• 6.1 English cucumber, sliced; each slice cut in half
• 7.baby carrots, julienned
• 8.baby tomatoes, halved
• 9.1 falafel mix, made up as per box instructions or buy ready-made balls; fried
• 10.salt and vinegar spice, South African seasoning; for potatoes
• 11.oil, for roasting and frying
• 12.origanum, for roasting vegetables
• 13.cayenne pepper, a little; for roasting vegetables
• 14.tahini, just under ½ cup; 'techine' on card = tahini
• 15.lemon juice, just under ¼ cup
• 16.185 millilitre salad oil or peri-peri oil, see note; peri-peri oil can be substituted
• 17.5 millilitre garlic salt, for dressing
• 18.parsley, chopped; to decorate

Method

1. 1.Parboil potatoes for 10 minutes. Cool and place on a baking sheet. Drizzle with oil and season with salt and vinegar spice. Roast at 200°C until very crispy, ¾–1 hour. Drain on paper towels and cool.
2. 2.Place corn, snap peas and mushrooms on a baking tray. Drizzle with oil and season with salt, origanum and a little cayenne. Roast at 200°C for 7 minutes. Shake and throw into a colander to cool.
3. 3.Slice and salt the bringal. Set aside for ½ an hour. Rinse, pat dry and fry.
4. 4.Slice cucumber and cut each slice in half. Julienne the carrots. Halve the baby tomatoes.
5. 5.Fry falafel balls as instructed on box (or use ready-made).
6. 6.Toss together all vegetables except potatoes and bringal. Throw onto a large flat platter and top with falafel balls, bringal and potatoes.
7. 7.Mix together all dressing ingredients (tahini, lemon juice, oil, garlic salt) and pour over salad just before serving. Top with chopped parsley.
8. 8.Serve with warmed pita breads.

Notes

• Card note: 'Can do the bringal a few days before. Put in bottle, cover with oil and lemon juice.'
• Card note: 'This salad looks good if arranged on a bed of washed and dried mixed greens.'
• Salt and vinegar spice is a South African seasoning blend for potatoes.
• Origanum = South African spelling of oregano.
• Techine = tahini (South African/phonetic spelling).