Soma's Eggplant Curry
Serve as an accompaniment to other dishes or on its own with Basmati rice.
2 witlof (chicory/Belgian endive) leaves, chiffonnade
30g cooked chickpeas
30g dried chorizo, julienned
1 jalapeno chilli, seeds removed and julienned
2 cherry tomatoes, thinly sliced
1 small radish, thinly sliced
1/4 cucumber, peeled, seeds removed and julienned
2 radicchio leaves, chiffonnade
1 spring onion (scallion), white part only, julienned
2 sorrel leaves, chiffonnade
1/4 fennel bulb, julienned
1 very small handful flat-leaf (Italian) parsley leaves, torn
1 very small handful mint leaves, torn
30g grated Gruyere
Croutons, to serve
2 tsp extra virgin olive oil
1 tsp Champagne vinegar
1 lemon wedge
Sea salt & freshly ground black pepper
Arrange the witlof in a straight line on a plate. Next to that, arrange the chickpeas in a straight line followed by the chorizo, jalapeno, cherry tomato (slightly overlapping), radish, cucumber, radicchio, spring onion, sorrel, fennel, herbs and finish with the grated Gruyere. Scatter over the croutons.
To make the Champagne dressing, combine the olive oil and vinegar in a small bowl, squeeze in the juice from the lemon wedge and season to taste with salt and pepper. Transfer to a sauce boat.
Toss the salad in the dressing at the table.
Find more delicious recipes by Neil Perry from “Rockpool Bar & Grill” www.murdochbooks.com.au
Note from Neil: “The House-Chopped Salad is a great way to start a meal before launching into a nice big steak.”
Recipe provided by Rockpool Bar & Grill Melbourne