Sweet Potatoes & Red Capcicum
Salad
1. Whisk(then marinate) olive
oil(half cup), crushed garlic(1 clove), oregano(fresh or dried).
2. Cut the red capcicum(3 big pcs.)
lengthwise (4 sides lengthwise) and Sweet Potatoes lengthwise 1.5 cm
thick. Brush all the sides with olive oil marinade then arrange them
singly in a baking tray. Bake for 40 minutes 180C or 170 to avoid
burning. Cool them down after.
3. Place them in a salad bowl or
serving tray tossed with the remaining olive oil marinade.
Aubergine(Eggplant) Salad
Grill the aubergine whole under the
grill (oven) until the skin is black and starts to blister. Cool then
peel the skin. Put the flesh in the bowl and mash with a fork.
Dip the tomatoes in a boiling water
for few seconds then skin and chop coarsely. Add to the aubergine
with the onion and coriander, and mix well.
In a small bowl whisk together the
lemon, balsamic vinegar and olive oil. Pour over the salad,
season to taste(salt& pepper) and toss to coat the salad evenly.
