Hot Herb & Leaf Salad

"My own recipe which can be altered to suit availability of seasonal herbs & leaf veg. Have served this as a Salad course, vegetable course and, as a snack with crusty bread or a baked potato. Choose 4 or more leaf type to make a good handful."
 
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Ready In:
15mins
Ingredients:
11
Serves:
2
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ingredients

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directions

  • Heat two thirds of the oil in non-stick pan.
  • Carefully stir the diced aubergine around the pan until the oil has been absorbed and diced pieces browning.
  • Remove the pan from the heat and quickly stir in the diced tomato.
  • Return pan to the heat, add remaining oil and all the leaf.
  • Stir ingredients until the Green leaf has completely darkened in colour.
  • Serve and eat whilst hot.

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RECIPE SUBMITTED BY

Retired Brit. Wife and I now living permanently in Cyprus. Lived and worked in many places around the world and just love to try anything new foodwise! Wife was trained as a cook (many years ago!) but for more than forty years of marriage I have been the family Chef - when at home always cooked all the meals. Fav Chef is Jamie Oliver.
 
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