As temperatures rise, it is becoming more difficult to find fresh and fast recipes. This week, I'm going to show you how to make a delicious and easy salad. This is an aubergine salad that will be topped with artisan goat cheese, dried tomato dried raisins and extra virgin olive oil.
We have the recipe ready with a base of green leafs and some salt. This recipe is sure to please and I hope you'll be inspired to make it at home.
Extra virgin olive oil
-Flower salt petals
-Lamb’s lettuce and arugula
-Tomato dried apricots
To ensure that the tomatoes apricots hydrate, we put them in extra virgin olive oils a few hours earlier. Cut the eggplant in half. You have two options: either peel it or leave the skin intact. We grill the eggplant. Place the lettuce leaves on the plate or source. I chose to use a mix of lamb's lettuce with arugula. The aubergine, cheese (which we cut into small pieces) and dried and hydrated tomato slices on top. Finish with some oil. The oil can be used after the tomatoes have been hydrated. You can also add a few fleur de sel petals or saltflakes. We serve, and you can enjoy this delicious salad.