Caponata Salad, Toasted Sourdough

We've used pumpkin seeds in this recipe, but feel free to use the more traditional pine nuts


Try this spin on the Sicilian classic

15 - 20

minutes

35 - 45

minutes

4

servings

Ingredients

Cooking Steps

  1. 1. Place an oven proof roasting tray over a low heat on the stove and add your chopped aubergine, courgette, shallots minced garlic, chilli and a splash of olive oil and fry until slightly browned and chuck into a hot oven (180C) for 30 minutes until browned

  2. 2. Pop your chopped tomatoes onto a separate tray and dust with sugar and salt and pop into the same oven for 30 minutes

  3. 3. Meanwhile in a large frying pan toast off your pumpkin seeds, then add your raisins, capers and a splash of sherry vinegar

  4. 4. Remove your cooked vegetables and tomatoes from the oven add to your pan and fold everything together

  5. 5. Toast your sourdough under the grill or in a toaster, and divide your caponata salad between the 4 slices, finish with a crack of black pepper, sea salt and a splash of olive oil

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