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Korean brinjal-and-beetroot salad

40 minutes

Korean brinjal-and-beetroot salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 40 minutes

Ingredients

2 beetroot, halved
1 T olive oil
2 brinjals, chopped
2 T rice wine vinegar
2 cloves garlic, crushed
4 spring onions, finely sliced
½ cup soya sauce
1 T fish sauce
1 red chilli, finely sliced
1 T coriander, roughly chopped

Method

Preheat the oven to 200°C. Place the beetroot on a tray, drizzle with olive oil and roast for 30 minutes. Cool, then peel.

Steam the brinjal for 20 minutes.

Pour the remaining ingredients over the beetroot and brinjal.

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Rosmarino pilaf

Baked ricotta

Seared salmon with watermelon salsa

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Korean brinjal-and-beetroot salad

Korean brinjal-and-beetroot salad

Ingredients

Method