2 medium eggplant, cut into 1 cm slices
1 packet of risoni
Fresh herbs of choice (say basil, thyme, oregano, parskley, tarragon), chopped
Red cabbage, thinly sliced
1 – 2 tomatoes, salted (see below)
1 T butter or oil
Optional, diced fresh chilli, tabasco sauce or chilli flakes
Juice of two limes
Amount equal to the lime juice each of balsamic vinegar and olive oil
3 cloves garlic, crushed
Combine marinade ingredients and set aside.
Grill eggplant slices and add to marinade. Refrigerate for 4 – 5 hours.
Prepare risoni according to the directions on the packet. Once cooked, rinse in hot water and then in cold.
Mix the eggplant, risoni, herbs, olives, cabbage and tomato.
Into a moderately hot frypan melt the butter add the haloumi. Add the heavy ends of the asparagus and after a minute or two, the tops. Fry until done.
Serve the salad topped with the hot haloumi and asparagus. Sprinkle with chilli, if using.
Recipe by Pete Bufo
Image: "aubergine" by aGONIA89