Summer salad of eggplant, pumpkin, olives & pepitas

Summer salad of eggplant, pumpkin, olives & pepitas

By
From
Taqueria
Serves
6
Photographer
Chris Middleton

Summer brings so many new crops to explore, including the heritage and non-typical varieties at your local farmers’ markets. Sweet pumpkin and savoury Lebanese eggplants cut the same and cooked briskly ensure the cooking times are similar to create delicious textural contrasts. This is an excellent side dish to slow-cooked meats, roast chicken and is of course a great topping or filling for tacos or quesadillas.

Ingredients

Quantity Ingredient
100ml olive oil
150g pumpkin, cut into 1.5 cm cubes
150g lebanese eggplant, cut into 1.5 cm chunks
1 salad onion, diced
3 garlic cloves, finely sliced
1 1/2 tablespoons cider vinegar
1 handful oregano leaves, chopped
1 small handful basil, chopped
large pinch salt
40g pitted kalamata or manzanilla olives
1 jalapeno, sliced thinly into rounds
100g ripe heirloom tomatoes, chopped
70g chopped feta or salted ricotta
100g pepitas, toasted

Method

  1. Heat the olive oil in a large frying pan over medium heat, add the pumpkin and sauté for 4 minutes until softened and lightly golden. Add the eggplant, onions and garlic and sauté for 5 minutes. Pour over the vinegar, add the herbs, salt, olives and jalapeño and cook for another 4 minutes.
  2. Add the tomatoes to the pan and stir everything together, then remove from the heat.
  3. Transfer the vegetable mixture to a serving dish, scatter over the cheese and pepitas and serve either warm or cold.
Tags:
Mexican
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