Ingredients

Method

• 8 pieces tenderstem broccoli
• 5 brinjals
• 200 g plain yoghurt
• 4 slices pecorino cheese
• 125 ml vinaigrette
• Salt, to taste
• 100 g buffalo mozzarella
• 50 g toasted flaked almonds
• Basil leaves, to garnish
• 190 ml almond milk
• For the basil oil:
• 7 T grapeseed oil
• 100 g basil

Method

Ingredients

Blanch the broccoli in salted boiling water for 2 minutes, then refresh in an ice bath.

Once cool, remove and dry using kitchen paper. Char the brinjals over an open flame and, once cooked, scrape out the flesh.

Place the flesh in a blender with the yoghurt and purée.

Place a spoonful of brinjal purée into the centre of 4 plates, top each with a slice of pecorino and grill with a blowtorch or under a grill.

Toss the broccoli with the vinaigrette and salt and divide among the plates. Break open the mozzarella balls and place 2 pieces on each plate. Sprinkle over the flaked almonds and basil leaves.

Mix the almond milk and basil oil, pour into a jug and serve with the salad.

To make the basil oil, blend the oil and basil, allow to infuse for 24 hours, then strain.

RELATED STORY:

Read more about chef PJ Vadas from the Camphors restaurant on the Vergelegen wine estate who created this salad.