Mediterranean Salad with Italian Dressing
Heating time: 10 minutes
Heating temperature: Stove Top
Heating mode: Stove TopDownload PDF
Ingredients (16 portions)
| Amount | Measure | Name |
|---|---|---|
| 799.90 | g | Eggplant |
| 30.00 | ml | Oil, Sunflower |
| 1.00 | g | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 50.00 | g | Flour, white |
| 3.00 | g | ROBERTSONS Italian Herb Seasoning 6 x 200g |
| 500.00 | g | Tomatoes, cherry |
| 600.00 | g | Cucumbers |
| 300.00 | g | Onions, red |
| 80.00 | g | Basil, fresh |
| 500.00 | g | Feta cheese |
| 250.00 | g | Black olives |
| 200.00 | ml | KNORR Italian Salad Dressing 6 x 1L |
Preparation
1. Cut the eggplant into 2.5cm cubes and sprinkle with salt and toss.
2. Rinse off under cold water and pat dry.
3. Toss in seasoned flour and shallow fry in batches until golden brown. Drain and cool.
4. Slice onion thinly into rings.
5. Cut cucumber in half and slice.
6. Halve cherry tomatoes and cube the feta cheese.
7. Wash and break the basil leaves.
8. Combine in a bowl with the eggplant and olives, pour the dressing over, mix well and chill.
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