Tuesday, February 28, 2012

Pete's Mediterranean Risoni Salad

2 medium eggplant, cut into 1 cm slices
1 packet of risoni
Fresh herbs of choice (say basil, thyme, oregano, parskley, tarragon), chopped
Kalamata olives
Red cabbage, thinly sliced
1 – 2 tomatoes, salted (see below)
1 T butter or oil
Fresh asparagus
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

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