So, winter is around the corner and the usual call of order is soup and starch to chase away the winter chills. I thought, why not keep it healthy and go with a warm winter salad, which tastes great and will impress your guests? I’ve been waiting for a good opportunity to try out my eat.art Black Lava Salt and this was just the dish. The salad consists of roasted aubergine, smokey garlic mushrooms and grilled courgette ribbons with wilted wild rocket and a mint and cucumber raita to add colour and freshen it up. Of course the perfect finishing salt, eat.art Black Lava, adds amazing contrast to the dish, which is ideal as a light meal or a sumptuous starter to kick off your banquet!
I cut the Aubergine into nice fat rounds and roasted them, with a little olive oil, in the oven. The mushrooms I sautéed in butter with smoked garlic (regular garlic is fine too but I recommend using the fresh variety. Tub garlic simply isn’t the same!). The courgettes were done briefly in a grill pan. The idea is to get a bit of colour on them but to keep a firm texture. The raita consisted of yoghurt, lemon zest, mint and cucumber with coarse black pepper and a squeeze of lemon juice.
The aim of this dish is to give it as much height as possible – you want to get all your components prepared before stacking (the order is up to you!). I went with a round of aubergine followed by a flanned half avo and thin slices of tomato, drizzled with balsamic reduction. I then added another slice of aubergine and piled the mushrooms on top, followed by the wilted rocket (just flash-fried in a hot pan with some olive oil). The raita is added last, with a sprinkle of black lava salt for the pièce de résistance!
Written by: Brian Gomes (eat.art Chef/Food Tech)
eat.art Hawaiian Black Lava Salt of Origin is a dramatic mix of sea salt and purified Hawaiian volcanic charcoal. The striking appearance and smokey undertones make it an unforgettable finishing salt.