FRIED AUBERGINE SALAD

Serves 4

Ingredients:

  • 2 eggs
  • 4 tablespoons almond four
  • 2-3 tablespoons olive oil1 large aubergine, sliced
  • 170g mixed salad leaves
  • 2 carrots, peeled and grated
  • 12 cherry tomatoes, halved
  • 2 tablespoons pan-roasted almond flakes Freshly ground Terramezzo Himalaya Pink Salt

for the dressing

4 tablespoons almond oil or olive oil
juice of 1 lemon
1 teaspoon honey

Instructions:

Whisk the eggs in a bowl and place the almond flour on a plate. Heat the oil in a large, non-stick frying pan over a medium heat. Dip the aubergine slices in the egg and then in the flour, coating well. With a slotted spoon, lower the aubergine into the hot oil and fry for 3-4 minutes on each side. You may want to do this in a few batches. When you put too much food in a pan, it creates moisture and poaches the food, so do 3-4 slices at a time so you get a good colour on them. Drain on kitchen paper and continue to work through the rest in batches. Mix all the salad dressing ingredients together and dress the salad leaves in a large mixing bowl. Toss in the carrots and tomatoes. Arrange the leaves on a plate, top with the fried aubergine and decorate with pan-roasted almond flakes. Sprinkle with freshly ground Terramezzo Himalaya Pink Salt for enhanced flavor.