Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
This is a great salad to throw together depending on what you picked up at the market on Saturday. This one was created after a wonderful Summers morning at the Tauranga Farmers Market. I love to add some grilled slices of Hungarian Artisan salami or chorizo or you can leave out so it is completely vegetarian.
2 cups uncooked pasta
1 eggplant (from Paul’s Tomatoes)
1–2 capsicums (we used sweet points from Southern Belle)
1 red onion
400–500g of cherry tomatoes (from Rivendel Gardens)
2–3 tbsp olive oil
1 tsp salt
2 tbsp balsamic vinegar
1 cup fresh basil leaves (from Liberty Growers)
100–150g Milky Robiola (from Dream Cheese)
In a large pot of salted boiling water cook the pasta until al dente, then drain, rinse with cold water and cool.
Chop the zucchini, eggplant, capsicums and onion into similar sized pieces. Aim for a size similar to the pasta. Toss with the olive oil and season with the salt before chargrilling on the BBQ.
Then in the oven spread the tomatoes on an oven tray, drizzle with the vinegar and bake for 10–15 minutes or until they just start to burst their skins.
Mix the still hot vegetables and tomatoes with the cooked pasta. Add the freshly torn basil and pieces of Robiola.