DIAL-IN DINNER #5: RAINBOW SALAD BY ALBERTA

Salad:

½           Aubergine

½           Zucchini 

½           Potato 

½ cup    Watermelon 

½ cup    Apple 

Dressing: 

¼ cup     Extra-Virgin Olive Oil

2½ tps    Vinegar (of choice)/Lemon 

½ tps      Salt

½ tps      Freshly Ground Black Pepper

⅛ tps      Ground Cinnamon

⅛ tps      Thyme

½ cup     Shallot (finely chopped)

1. Preheat the oven to 200’c then start preparing the vegetables. 

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2. Wash all ingredients, and cut the potato, zucchini and aubergine in the slices. Add salt, peper and thymes then pan-fried till it cooked. 

3. Put walnuts on a flying pan and toast for 4 minutes, toss occasionally to avoid burning. Remove walnuts from the heat once they turn brown and set aside till it cools down. 

4. Chop shallot and set aside for the dressing.

5. Whisk the oil, vinegar/lemon, salt, pepper, cinnamon in a small bowl and add toasted walnut and sliced shallot.

6. Cut the apple and watermelon into slices, and set aside.

7. Take out baked vegetables and cool down. 

8. Prepare a big bowl, add baked vegetables and sliced fruits, mix well with salad dressing.