Chesney's HEAT Series, Рецепты

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4
gRIllIng RECIPES
sTarTer
GRILLED AUBERGINE,
PoMEGRANATE SALSA,
FETA AND TAHINI
DRESSING
serves 4
ingredienTs
• 1/3 cucumber
• 4 spring onions, chopped
• 75g pomegranate seeds
• 1 tbsp extra virgin olive oil
• juice from 1 lemon
• 4 tbsp natural yoghurt
• 2 tbsp tahini
• 1 small clove garlic, crushed
• olive oil
• 4 aubergine
• 200g feta cheese
• 1 tbsp toasted pumpkin seeds
• 1-2 tbsp pomegranate molasses
• flaked sea salt and freshly ground
black pepper
METHoD
in The kiTChen
Cut the cucumber in half and scoop out the
seeds with a teaspoon. Cut the cucumber
flesh into small chunks. Put into a bowl and
lightly mix with the spring onion,
pomegranate seeds, extra virgin olive oil
and a little of the lemon juice. Season with
salt and pepper.
In a separate bowl, make a dressing by
mixing together the yoghurt, tahini, garlic,
remaining lemon juice, and 2 tbsp olive oil
and 2 tbsp water. Season with salt and
pepper.
Thinly slice the aubergine to approximately
1cm in thickness.
on The BarBeCue
Prepare the barbeque with the baffle in the
upright position set for indirect grilling, at
(about 300°C).
Brush olive oil over the aubergine slices and
lay on the grill. Close the lid and allow to
cook for 3-4 minutes before turning and
cooking on the other side.
When the aubergine is golden and tender,
transfer to a platter or individual plates.
Spoon over the pomegranate salsa, crumble
over the feta and scatter with pumpkin
seeds. Drizzle with extra virgin olive oil and
some pomegranate molasses. Serve with
the tahini dressing to pour over.