Recipe - Salad Of Red And Green Leaves With Feta Walnuts And Mostarda F

ROASTED RED PEPPERS
2 Red peppers
Olive oil
2 Cloves garlic; finely
chopped
1 Lemon; juice of
2 tablespoon Chopped basil
Salt and pepper

CURED TOMATOES
6 Ripe tomatoes
3 Cloves garlic
10 Basil leaves
1 Bay leaf
3 Shallots; cut or sliced up
15 Crushed black peppercorns
Salt

AUBERGINE CAVIAR
2 Aubergines
7 cl Olive oil
One half Lemon; juice of
1 Clove garlic; finely chopped
1 tablespoon Chopped parsley
Salt and pepper

GOAT'S CHEESE
1 Log of goat's cheese
Olive oil
Chopped garlic
Black pepper

VINAIGRETTE
2 tablespoon Balsamic vinegar
6 tablespoon Olive oil
Salt and pepper
6 Black peppercorns; crushed

GARNISH
Basil leaves
Chives
8 Black olives; pitted

Roasted red peppers: brush the peppers with olive oil. Grill over a flame
or under the grill until the skin has blackened. Remove from heat and
cover, leave to cool. When cool, remove the skin and cut open. Remove seeds
and ribs and using a round cutter, cut out into circles. Marinate in olive
oil, lemon juice and chopped basil.

Cured tomatoes: peel the tomatoes, cut into wedges and remove seeds. Salt
and set aside for as long as possible. Cut them into rounds in the same way
as the peppers. Arrange on a baking sheet, cover with olive oil and add
crushed garlic, basil leaves, bay leaf, cut or sliced up shallots and pepper. Cook in
a very low oven (110C) uncovered for about 1One fourth hours.

Aubergine caviar: Cut the aubergine in half lengthways and roast in a low
oven at 160C for about 40 minutes. Remove from the oven and allow to cool,
then remove flesh and chop. Place in a sieve or kitchen towel to strain.
Add lemon juice then mix in the olive oil, the chopped garlic and parsley.
Season to taste.

Goat's cheese: cut the cheese into rounds 34mm thick. Trim each to the
same size as the tomatoes and peppers, and marinate in olive oil, crushed
pepper and chopped garlic.

Presentation: place a spoonful of aubergine caviar in the centre of the
plate. Overlap rounds of tomato, cheese and red pepper around it. Decorate
with basil leaves and drizzle over the vinaigrette.

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