Eggplant, green bean and peanut salad

ingredients

• Eggplant, green bean and peanut salad

  • 2 medium-sized eggplants, sliced into 2cm-thick rounds
  • olive oil
  • 2 red capsicums, halved and deseeded
  • 2 handfuls green beans
  • 1/2 cup roasted peanuts
  • handful fresh coriander

• Dressing

  • 1/2 cup plain, unsweetened yoghurt
  • juice and zest of half a lemon, plus extra juice
  • 1/4 cup good-quality olive oil
  • pinch chilli
  • 1/2 teaspoon sea salt
  • decent grind black pepper

method

• • 1

    Brush the eggplant slices with oil, place on a tray, sprinkle with salt and grill until browned on one side. Turn and grill the other side until soft and cooked through. Place in a large bowl.

  • 2

    Rub the capsicum halves with olive oil, place cut-side down on a tray and grill on high until the skin is blistered and blackened in places. Cover with a tea towel and set aside for 10 minutes or until cool enough to handle. Peel and discard skin. Slice flesh into strips and add to the eggplant.

  • 3

    Simmer the green beans in salted water until just cooked. Drain and refresh in ice-cold water – this helps to keep the colour. Pat dry and add to eggplant and capsicum. Add the peanuts and coriander.

  • 4

    Whisk the yoghurt, lemon juice, zest, olive oil, chilli, salt and pepper together. Taste and season with more juice or salt and pepper if needed.

  • 5

    Using your hands, gently toss the cooked vegetables. Tip onto a serving dish or into individual bowls.

  • 6

    Drizzle the salad with a few tablespoons of dressing and serve with remaining dressing on the side.

notes

• This is a great side dish for a leg of lamb. - Always have a bottle of good-quality olive oil on hand when making dressings. Nici recommends buying locally produced oil as it is guaranteed to be fresh. (Cheaper alternatives can be used for cooking.)