Recipe: Anat Salad Bowl by Aniseeds

If you're ever looking for a quick and easy side to any dish, I'd suggest this layered "salad bowl". This concept was introduced to me by my very good friend @tasneemnorath when we visited Anat at the V&A Waterfront years ago. We opted for a light vegetarian option of a layered salad consisting of sautéed onions, tomato and onion salsa, tzatziki, hummus and fried brinjal in any order 😍 It's very rustic but I can assure you that the combination is delicious!

Recipe credit: @aniseeds
Picture credit: @aniseeds

Buy 1 tub hummus
Slice 2 onions
Sauté in a pan with salt, pepper till soft and translucent. Do not fry. 
Slice brinjals lengthwise.
Layer in airfryer and drizzle generously with olive oil. You may choose to pan fry or deep fry the brinjal slices. Once golden brown but still slightly soft, remove and season immediately with salt and pepper

1 cup finely chopped cucumber
1 cup plain full fat greek yoghurt
1 tblsp chopped fresh mint
2 tsps chopped fresh dill (can omit)
2 tsps fresh lemon juice
1/4 teaspoon salt
2 level tsps crushed garlic or to taste
1/2 tsp ground cumin

Place cucumber onto layers of kitchen towel and sprinkle with salt. Allow to stand for 30 minutes. Pat dry and combine cucumber, yoghurt and remaining ingredients. Stir well.
Refrigerate before serving.

Tomato and onion kachumar:
Chop one tomato, an onion and cucumber finely. Mix together and season with white pepper, salt and freshly ground black pepper. Chop up dhania and green chillies finely and mix into kachumar.

Layer each component remembering to check seasoning as you go along, not forgetting the store bought hummus as well.

Top with coriander and enjoy.


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