Aubergine Tabasco Salad with Fennel & Orange

Name: Aubergine Tabasco Salad with Fennel & Orange
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: British
Ingredients: 2 aubergines, cut into wedges; 2-3 tbsp vegetable oil; 1/2 bulb fennel; 1 orange, zested and juiced; 1 orange, segmented; 50ml sherry vinegar; 175ml extra virgin olive oil; 1 tbsp Tabasco Pepper Sauce; salt and freshly ground black pepper; 1 tbsp fresh tarragon, chopped; small bunch of watercress; 2 naan breads, cut into six 10cm-wide circles

Serves: 6

Ready in: 15 to 30 mins

Eco Friendly Quick Make Vegan Friendly

Aubergine Tabasco Salad with Fennel & Orange Recipe: Veggie

Ingredients
Method

Ingredients:

2 aubergines, cut into wedges
2-3 tbsp vegetable oil
1/2 bulb fennel
1 orange, zested and juiced
1 orange, segmented
50ml sherry vinegar
175ml extra virgin olive oil
1 tbsp Tabasco Pepper Sauce
salt and freshly ground black pepper
1 tbsp fresh tarragon, chopped
small bunch of watercress
2 naan breads, cut into six 10cm-wide circles

method:

Shave the fennel using a mandolin and then mix in a bowl with the orange segments, orange juice and zest, vinegar, olive oil, Tabasco sauce and seasoning. Add the tarragon and stir well.
Rub the aubergine wedges all over with the vegetable oil and heat a griddle pan over a medium heat. When the pan is hot, add the aubergine wedges and grill for 1 to 1 1/2 minutes on each side or until golden-brown griddle marks appear on each side.
Add the aubergines to the salad and toss well. Split into six plates and serve on top of the naan bread circles.

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