Winter hit Cape Town this weekend, it is absolutely freezing cold (there is definitely snow somewhere). Although a stew or curry can cure the winter blues, I do tend to crave vegetables. Salad is such an uninspiring meal to make during the cold months – cold lettuce, cold cucumber, cold feta….its all too summery and conducive to hot, sunny day.
I found this Winter Salad in the Deliciously Ella cookbook and it looked and sounded right up my street. Basically anything with brinjal (aka aubergine aka eggplant) or spinach is something that I will like. It makes a great side meal, but Doug and I had it as Meat Free Monday so I served it with quinoa just to bulk it up and make it meal.
Deliciously Ella for some reason doesn’t like onions but since I love onions I added a few roast onions to the salad. The sweetness perfectly compliments the roasted brinjal and spinach. I used sundried tomatoes from Woolworths which come in this delicious vinaigrette, which I drizzle over the salad at the end – Delish!
Warm Winter Salad
Adapted from Deliciously Ella
- 3 brinjals, thinly sliced (1cm)
- 2 onions, cut into 1/8s
- olive oil
- 2 Tbsp dried mixed herbs
- 500g spinach, stalks cut off and roughly chopped
- 1 garlic clove, crushed
- 80g sundried tomatoes, thinly sliced
- 1 lemon, juiced
- 3 Tbsp tahnini
- 1/4 cup of pine nuts (toasted, don’t burn them like I did)
- Preheat the oven to 200 C
- Put the brinjal and onions in a baking tray, drizzle with olive oil, season and sprinkle over the herbs
- Roast for 20 minutes, or until the brinjal is soft
- In the mean time, drizzle olive oil into a frying pan on medium heat
- Add the garlic and spinach with some seasoning and cook until the spinach has wilted
- Take off the heat, add the tahini, lemon juice and sundried tomatoes
- Add the brinjal and onions to the spinach, mix well and serve on a large plate
- Add the pine nuts and serve with quinoa
- Optional: drizzle over some of the sundried tomato vinaigrette