Serves 6 to 8
This is a great winter salad. The flavours of sweet chilli sauce and fried bacon marry well with the roasted new potatoes and aubergine. It’s simple to prepare and then tossed together and served warm, perfect for chilly days and as an accompaniment to a roast dinner.
700g new potatoes (baby potatoes), washed and halved
2 large aubergines (egg plants/brinjals), washed and cubed
1 tbsp dried rosemary
1 tbsp dried thyme
½ tsp Himalayan salt
¼ cup olive oil
2 tbsp sweet chilli sauce
1 tbsp butter
Rosa/cherry/vine tomatoes, or a combination
2 tbsp balsamic vinegar
Wild rocket leaves
Feta cheese, to garnish (optional)
- Preheat oven to 180*c
- Mix the new potatoes, aubergines, herbs, salt and olive oil together in a large bowl, coat well and transfer to a roasting tray. Roast for half an hour or until potatoes are just beginning to brown. Shake and turn every now and then for even cooking.
- Remove from oven and add sweet chilli sauce to the potatoes and aubergines. Return to oven and cook til golden brown and cooked through, about 20 mins (depending on your oven).
- Meanwhile, melt the butter in a frying pan, add the chopped bacon and cook until just crispy. Add the tomatoes to the pan and cook until blistered, but still firm. Remove from heat and add balsamic vinegar.
- Mix together the potatoes and aubergines with the bacon and and tomatoes with half the rocket, transfer to a serving dish. Garnish with the remaining rocket, and crumbled feta if desired.
(Recipe by Joanne Clegg, Personal Chef at The Food Crew)