Tonights dinner is based on a salad recipe that appeared in one of those free "Coles" magazines. I love those mags! They always seem to have great, simple and delicious recipes. I added in some snapper to add a good whack of protein which was lacking in the original salad.
Grilled snapper with warm salad of grilled vegetables
Feeds two hungry people
Ingredients:
- 2 x Snapper fillets
- Morrocan seasoning or Raj el hanout
- 1/2 sweet potato, sliced and then blanched (ie. stick in boiling water for 1 min. If you don't do this your sweet potato might not cook all the way through)
- 1 capsicum, sliced
- 1/2 eggplant, slice about 1 cm thick
- 400gm can artichokes, drained and halved (actually I only used about half a can and saved the rest for another day)
- Salad leaves
- walnuts chopped
- parmesan cheese shavings
- Olive oil
- In a large bowl combine the sweet potato, capsicum and eggplant with a pinch of salt, a crack of pepper and about 1 tablespoon olive oil.
- Heat a char-grill pan up to high and cook your vegies for about 3 mins each side, until nicely charred (and eggplant should be quite soft).
- Then do the same for your artichoke
- Season your snapper with the Morrocan seasoning or Raj el hanout. Then cook on grill pan while you assemble your salad.
- To assemble salad, place some leaves on your plate, top with some of your grilled vegetables, then sprinkle with walnuts and a few parmesan shavings. Finally, drizzle over a little olive oil.
- When your snapper is cooked, stick it on your plate. :-)
