Raw Jazz Apple and Beetroot Slaw with Hot English Mustard

Raw Jazz Apple and Beetroot Slaw with Hot English Mustard

Recipe By Michael Weldon

Ingredients

• slaw

• 3 apples, shredded

• 4 beetroots, shredded

• 1 kohlrabi, shredded

• ¼ cup walnuts, chopped

  Dressing

• 2 tbsp hot English mustard

• ¼ cup buttermilk

• 2 tbsp olive oil

• 2 tbsp apple cider vinegar

Method

• In a jar combine the dressing ingredients. Shake well until combined.

• Mix together the slaw ingredients. Pour in the dressing. Toss together until the ingredients are coated in the dressing.

• Serve on a large bowl or platter.

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Greek Salad

Greek Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 12 small tomatoes or 6 large, cut into chunks or wedges

• 2 green capsicums, de-seeded and chopped

• 2 cucumbers, peeled and halved lengthways

• 4 spring onions or 1 small red onion

• 24 kalamata olives

• 3 tbsp extra virgin olive oil

• 3 tsp red-wine vinegar

• salt, to taste

• freshly ground black pepper, to taste

• 100 g feta

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Place the tomatoes and capsicum in the large bowl.

• Scoop out and discard most of the seeds from the cucumbers with the teaspoon. Chop the cucumber into 2 cm cubes and add it to the large bowl.

• If using spring onions, remove the outside layer and the roots then trim the tops. Cut into 1 cm pieces. If using red onion, cut it in half and peel it, then slice it as finely as you can. Add the onion to the large bowl.

• If the olives have pips, remove them by squashing the olives. You can do this by squeezing each olive between your thumb and the middle joint of your forefinger, or by carefully pressing the flat side of the cook’s knife onto each olive. Add the olives to the large bowl.

• Whisk the oil and vinegar lightly with the fork in the small bowl. Pour the dressing over the salad and mix well.

• Taste and season with salt and pepper (try to under-salt it as the feta will be salty). Crumble the feta over the salad, then serve.

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Olive Oil, Anchovy Salsa Verde Pasta

Olive Oil, Anchovy Salsa Verde Pasta

Recipe By Michael Weldon

Ingredients

• 1 pack of Coles spaghetti

• 5 anchovy fillets

• 1 bunch parsley

• ½ jar Coles baby capers

• 1 tsp dijon mustard

• 1 chilli, diced

• ¼ cup Squeaky Gate extra virgin olive oil

• parmesan cheese, to serve

Method

• In a large saucepan, boil the pasta following the packet instructions.

• In a blender, blitz the salsa verde ingredients until smooth.

• When the pasta is cooked, drain it, reserving 1 cup of pasta water. Add the pasta back into the saucepan, top with the salsa verde and add the cup of pasta water. Mix together until the pasta is dressed in with salsa verde and grate over a good amount of parmesan cheese.

• Serve straight away topped with more parmesan.

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BBQ Pork & Chive Pot Sticker Dumplings

BBQ Pork & Chive Pot Sticker Dumplings

Recipe By Michael Weldon

Ingredients

• 2 packs Mr Chen’s pork & chive dumplings

• 1 beer

BBQ Sauce

• 3tbsp soy

• 2 tbsp black vinegar

• 2 tbsp hoisin sauce

• 2 tbs bbq sauce

• 1 tbsp brown sugar

• 2 tbsp fried shallots

• spring onion sliced thinly to garnish

Method

• Brush the bbq flat late with olive oil and lay the dumplings onto the BBQ. Turn the BBQ on to medium. Cook until golden brown.

• Pour the beer over the dumplings and shut the lid. Allow to cook and steam until the water is evaporated and the bottoms are crispy again.

• In a small saucepan combine the BBQ sauce ingredients. Cook until thickened and combined.

• Serve the dumplings topped with the bbq sauce and a sprinkle over the spring onions.

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Salt & Vinegar Crumbed Prawns with Chip Shop Mayo

Salt & Vinegar Crumbed Prawns with Chip Shop Mayo

Recipe By Michael Weldon

Ingredients

• 16 xl Coles deli prawn tails, butterflied with tail piece left on

• 2 cups Coles Australian wheat panko breadcrumbs

• 1 cup crushed salt and vinegar potato chips

• 1 cup plain flour

• 4 free range eggs

Chip Shop Mayo

• 1 cup Australian whole egg mayo

• 1 tbsp malt vinegar

• 1 pickled onion, diced finely

• oil for frying

Method

• Set up a crumbing station, first bowl with flour, second bowl with whisked eggs, third bowl with the breadcrumb and potato chip mix.

• Crumb the prawn tails, start with a dusting of flour, then coat in egg and then coat in the breadcrumb chip mix. Repeat this process until all the prawns are crumbed.

• In a bowl mix together the chip shop mayo ingredients.

• Heat the oil to 180 degrees (C). Fry the tails in batches until golden and crispy on the outside and cooked through on the inside. Season with salt straight away.

• Serve the crumb prawns with the mayo.

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Chilli Crab Spaghetti with Lime Leaf

Recipe By Louis Tikaram

Ingredients

• 500 g spaghetti

• 60 ml Squeaky Gate extra virgin olive oil

• 2 cloves sliced garlic

• 500 g spanner crab meat

• 2 lime leaves, finely sliced

• 2 birds eye chilies, finely sliced

• pinch of salt

Method

• Bring a large pot of salted water to the boil and begin to cook your spaghetti as per packet instructions, stirring occasionally.

• In a medium non-stick fry pan, add the olive oil and warm gently on medium heat, add sliced garlic and stir with a wooden spoon to separate and make sure it does not burn in one spot.

• When the garlic is starting to brown, add your crab meat and stir constantly to ensure it is cooking evenly in the olive oil. Sprinkle in your sliced lime leaf, chilli, and season with salt to taste. Continue to cook until the crab has just turned white then take off the heat.

• Strain your spaghetti and return to the pot, quickly pour the entire frypan of cooked crab & olive oil into the pot and stir until all the spaghetti is covered with the aromatic olive oil and cooked crab.

• Serve immediately and enjoy with family and friends!

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BBQ Duck Breast with Grilled Plums

BBQ Duck Breast with Grilled Plums

Recipe By Michael Weldon

Ingredients

• 4 plums, stones removed and cut into quarters

• 2 duck breasts

• 2 radicchios, quartered lengthways

• sea salt

• olive oil

Dressing

• 1 plum

• 1 tsp red wine vinegar

• 1 tbsp grain mustard

• ¼ cup olive oil

• black pepper

Method

• Place the duck breasts skin down on a cold bbq flat plate. Turn the bbq on to medium heat and allow to heat up slowly. Cook the duck on its skin until crisp and the fat is rendered. Turn the duck and turn up the heat of the bbq to full, once cooked through rest for at least 5 minutes.

• Drizzle the plums and radicchios with olive oil and grill on the griddle plate of the BBQ. Cook until charred and slightly softened.

• In a bowl, combine the dressing ingredients and mix.

• Carve the duck and serve on a plate with the grilled plum and radicchio on the side. Drizzle over the dressing.

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Butter Bean Salad

Butter Bean Salad

Recipe By Stephanie Alexander Kitchen Garden Foundation

Ingredients

• 3 x 400 g cans butter beans

• 3 spring onions or shallots,

• finely chopped

• 1 small handful of herbs, such as parsley or chives, roughly chopped

• 2 tbsp extra-virgin olive oil

• splash of red wine vinegar

• pinch of salt, to taste

• pinch of black pepper, to taste

Method

• Prepare all of the ingredients based on the instructions in the ingredients list.

• Open the cans of beans and tip them into the colander. Rinse (you can reserve the rinsing water and use it on the garden) and tip into the large bowl.

• Add the spring onion or shallot along with the herbs.

• Add the olive oil, a splash of red wine vinegar and a pinch each of salt and pepper. Stir gently to combine the ingredients and taste, adding more salt and pepper or olive oil as needed.

• Spoon into a salad bowl and serve.

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Spiced Yoghurt Soup With Roasted Chickpeas

Spiced Yoghurt Soup With Roasted Chickpeas

Recipe By Michael Weldon

Ingredients

• 1 cup Jalna Greek yoghurt

• 1 pack 90 second Coles white basmati rice

• 1 ltr Coles real chicken stock

• 2 egg yolks

• 1 tbsp plain flour

• pinch salt

Roasted Chickpeas

• 1 tin chickpeas

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 tsp sea salt

• 1 tbsp Squeaky Gate extra virgin olive oil 

Burnt Butter

• 100 g butter

• 1 tbsp dried mint

• 1 tsp Coles smoked paprika

• sea salt

• ⅛ lemon wedge

Method

• In a roasting tray combine the roasted chickpeas ingredients, mix until all the chickpeas are coated. Place into the oven on 180 degrees (C) and roast until crispy and golden brown.

• In a saucepan on medium to high heat, combine the rice and stock, bring to the boil and boil for 2 minutes then reduce to a simmer.

• In a bowl mix together the egg yolk, yoghurt, flour and salt, keep mixing until it is mixed into a smooth paste.

• Take a couple of ladles of the stock and whisk into the yoghurt mixture until smooth. Slowly pour the yoghurt mixture into the pot of stock and rice, and keep mixing until combined. Now simmer the soup for 10 minutes stirring occasionally until it thickens up.

• In a small saucepan over a medium heat, melt and brown the butter - add a small squeeze of the lemon to stop the butter from bubbling and overflowing. Once brown, add the mint, paprika and salt. Fry for 30 seconds then pour over the top of the soup. This will float on top of the soup.

• To serve, sprinkle some roasted chickpeas on top followed by a small sprinkle of paprika and mint.

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Jazz Apple & Beetroot Fritters

Jazz Apple & Beetroot Fritters

Recipe By Stephanie Alexander Kitchen Garden Foundation with Courtney Roulston

Ingredients

• 2 jazz apples, washed

• 1 large beetroot, washed

• 2 medium sized brown onions, sliced

• 2 tsp whole cumin seeds

• 1 tbsp curry powder

• 2 tsp black sesame seeds

• 1 tsp dried chilli flakes (optional)

• sea salt and cracked black pepper, to taste

• 100 g chickpea flour

• 2 cups oil for frying

• 1 lemon to serve

Method

• Grate the apples on the large side of a box grater into a clean bowl lined with a muslin cloth. Wrap up the sides of the muslin cloth and squeeze to remove any excess juice from the apples and set the juice aside. Place the apple pulp into a large mixing bowl then grate in the beetroot and add in the sliced onions.

• Heat a frying pan over a medium heat and toast the cumin seeds for 1 minute, or until fragrant. Grind the seeds in a mortar and pestle and add them into the apple mixture along with the curry powder, sesame seeds, chilli, salt, black pepper and chickpea flour.

• Use a spoon to mix well, adding a few spoons of the apple juice into the mixture to form a sticky batter.

• Heat the oil in a frying pan over a medium heat. Place tablespoon sized amounts of the batter in the pan and cook for 2 minutes each side, or until the fritters are crispy and cooked through. Cook them in batches of 3 or 4 so the pan is not overcrowded and make sure the oil does not get too hot, otherwise the fritters and spices will burn. Drain the fritters on paper-towel then serve warm with a light seasoning of sea salt and lemon wedges on the side.

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Baby Cos Wedge Salad

Baby Cos Wedge Salad

Recipe By Michael Weldon

Ingredients

• 4 baby cos, cut into quarters

• Squeaky Gate extra virgin olive oil

• salt

• 8 streaky bacon rashes

Dressing

• 2 tbsp chipotle in adobo sauce

• 1 cup mayonnaise

• ¼ cup buttermilk

• 1 tsp smoked paprika

• 1 lime, juice

• ¼ bunch coriander, chopped

• ½ cup plain corn chips, crushed

• extra chopped coriander to garnish

Method

• Drizzle the lettuce with oil and season with sea salt. Cook on the bbq until the cut sides are charred.

• Cook the bacon until super crispy then chop into fine strips.

• In a bowl mix together the dressing ingredients. Taste and season with salt if needed.

• Lay the lettuce on a serving platter. Top with the dressing then sprinkle over the bacon and corn chips.

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Hot & Sour Beef Tartare With Cassava Crackers

Hot & Sour Beef Tartare With Cassava Crackers

Recipe By Louis Tikaram

Ingredients

Hot and Sour Dressing

• 5 whole unpeeled shallots (dry roasted)

• 1 small knob galangal peeled & sliced (dry roasted)

• 2 coriander roots (dry roasted)

• 10 long dried deseeded red chilies (soaked in cold water)

• 1 bird's eye chilies

• 1 garlic clove

• 100 ml lime juice

• 50 g white sugar

• 100 ml fish sauce

To Serve

• 100 g Coles Australian beef eye fillet, diced and left raw

• 2 long red chili (deseeded and brunoised)

• 1 sticks lemongrass (sliced fine)

• 1 shallot (brunoised)

• 2 lime leaf (fine julienne)

• cassava crackers, to serve

• 1 Lebanese cucumber

Method

To Make the Dressing

• Soak the dry long red chilies in cold water for 30 minutes then squeeze the excess water out.

• Dry roast the unpeeled shallots, galangal and coriander roots in the oven at 160 degrees or skewer and flame grill till soft and slightly chard with a smoky aroma.

• Pound all the ingredients together in a mortar and pestle to a very fine bright red paste. Incorporate the sugar, lime juice and fish sauce till dissolved. The flavour should be hot, sour, and salty. You may need to adjust slightly if necessary.

To Make the Cassava Crackers

• Deep fry at 220 degrees till puffed and let sit on absorbent paper, these can be fried beforehand though best to be used within a few hours.

To Assemble and Serve

• Combine the diced beef, along with the chopped ingredients and dressing in a mixing bowl. Arrange the crackers and spoon on the beef mixture. Garnish with some sliced cucumber.

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Raw Snapper With Red Chilli Nahm Jim

Raw Snapper With Red Chilli Nahm Jim

Recipe By Louis Tikaram

Ingredients

• 200 g piece snapper fillet, skin off, pin-boned

• ½ cup picked coriander leaves

• 20 g salmon roe 

Red Chilli Nahm Jim

• 3 long red chillies, seeded

• 1 small red chilli

• 2 cloves garlic, peeled

• 2 coriander roots, scraped and washed

• ⅓ cup shaved palm sugar

• ⅓ cup fish sauce

• ¾ cup lime juice

Method

To Make Red Chilli Nahm Jim:

• Pound chillies, garlic and coriander roots to a paste using a mortar and pestle. Pound in palm sugar, then stir in fish sauce and lime juice. Taste - it should be sweet, sour, and salty.

• Add a little more sugar, fish sauce or lime juice if needed. Set aside.

To Make the Snapper:

• Trim any remaining skin and bloodline from the snapper with a sharp filleting knife.

• Cut the fish against the grain into 5 mm sashimi slices and arrange on a serving plate overlapping in a straight line. Cover and refrigerate until just before serving.

To Serve:

• Cover the snapper liberally with Nahm Jim (you may not need it all).  

• Arrange salmon roe equally over the fish, scatter with coriander leaves.

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Chickpea Tikka

Chickpea Tikka

Recipe By Michael Weldon

Ingredients

• 1 red onion, cut into chunks

• 3 tbsp Patak’s tikka masala paste

• 1 cup Jalna greek yoghurt

• 1 tin Coles canned tomatoes

• 2 tins Coles organic chickpeas

• 2 tbsp Squeaky Gate extra virgin olive oil

Serving Suggestion

• rice

• coriander

• 1 pack Patak’s mini pappadums

Method

• In a frying pan, fry the onion in oil until it softens. Add in the curry paste and fry until toasted. Add the tomatoes. Add the yoghurt and stir.

• Raise the heat to boil and simmer for 10 minutes until the sauce is completely combined. Add in the chickpeas and cook until warmed through.

• Serve the chickpea tikka with side of rice, coriander and papadums.

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Marinated Grilled Chicken, Coleslaw & Tortillas

Marinated Grilled Chicken, Coleslaw & Tortillas

Recipe By Louis Tikaram

Ingredients

• 1 whole Coles free range chicken, cut in half

• 1 pack Coles flour tortilla wraps

Marinade

• 2 lemons, juiced and zested

• 1 lime, juiced and zested

• 5 cloves of garlic, peeled

• 1 red capsicum, seeded and roughly chopped

• 3 long red chilies

• 1 bunch fresh continental parsley

• 1 tbsp Coles smoked paprika

• 1/4 cup Squeaky Gate white balsamic vinegar

• 1 cup Squeaky Gate extra virgin olive oil

• 1 tbsp sea salt

• 1 tbsp Coles cracked black pepper

Coleslaw

• 1 small green cabbage , shredded

• 1 medium carrot, finely shredded

• ½ cup Coles whole egg mayonnaise

• ½ cup Coles sour cream

• 1 1/2 tbsp Squeaky Gate apple cider vinegar

• 2 tsp Dijon mustard

• 2 tbsp white sugar

• 3/4 tsp celery salt

• ¼ tsp Coles cracked black pepper

Method

• To make the marinade:

• In a food processor, blend all the ingredients into a fine paste and marinade the cooked chicken for at least one hour or overnight for best result, save ½ cup of marinade to brush the chicken while grilling.

• To make the coleslaw:

• Mix all ingredients together and set aside for at least 20 minutes (perfect timing to grill your chicken) before serving to allow the dressing to thin out by drawing moisture out of the cabbage and carrot.

• To prepare the chicken:

• Preheat the grill to medium high. Add chicken to the marinade and ensure the chicken is fully coated. Place onto the grill, basting with the reserved marinade and until cooked through, around 12 minutes per side.

• Serve with tortillas and eat your way!

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Avocado and Sesame Soba Noodle Salad

Avocado and Sesame Soba Noodle Salad

Recipe By Courtney Roulston

Ingredients

• 1 pack soba noodles

• 2 avocados, diced

• 4 radishes, sliced thinly

• ½ cup edamame

• 2 tbsp pickled ginger

Dressing

• 2 tbsp rice wine vinegar

• 2 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tbsp wasabi

• 1 garlic clove, grated

• 1 tsp sugar

Garnish

• toasted black and white sesame seeds

Method

•  Cook the soba noodles according to the instructions of the packet. Then allow to drain and cool to room temperature.

• Combine the dressing ingredients in a bowl and whisk to combine evenly.

• Prepare the avocado, radishes, edamame and picked ginger in a bowl. Add the noodles and add the dressing. Serve immediately.

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Lamb Barbacoa With Spanish Rice & Salsa Roja

Lamb Barbacoa With Spanish Rice & Salsa Roja

Recipe By Louis Tikaram

Ingredients

• 1 white onion (finely diced)

• 1 bunch coriander leaves (chopped)

• 250 g tortilla chips

Lamb Shoulder Braise

• 1.5 kg rolled lamb shoulder

• 3 ltrs water

• 2 tbsp coriander seed  (whole)

• 2 tbsp cumin seed (whole)

• 1 tbsp black peppercorns (whole)

• 2 tbsp dry oregano

• 4 bay leaf

• 3 tbsp salt

• 8 whole dried red chiles

• 1 tomato (quartered)

• 1 onion (peeled and quartered)

• 1 carrots (peeled and cut)

• 1 red capsicum (seeded and diced)

• 1 bunch coriander stems

• 6 garlic cloves

• 2 jalapenos (halved)

Salsa

• 3 tomatoes (quartered)

• 1 white onions (quartered)

• 5 garlic cloves

• 8 long red dry chilies

• 2 tsp salt

Spanish Rice

• 4 cups jasmine rice

• 2 bay leaf

• 3 tbsp vegetable oil

• 2 tomato (quartered)

• 1 small onion (peeled & quartered)

• 3 cloves garlic

• 1 tbsp salt

• 1 litre water

Method

Braise:

• Preheat the oven to 160 degrees.

• Place all the braising ingredients into a large pot to bring to the boil. Place lamb shoulder in desired braising tray, ensuring it is deep enough to submerge the entire shoulder. Pour stock over the lamb, cover with a lid or tin foil and place into the oven for 4 hours.

Salsa:

• Start to prepare your Spanish rice and salsa rojo. Roast tomatoes, onions, and garlic on a baking tray for 20 minutes till soft.

• Also roast the dried chilies on a separate baking tray for 2 minute intervals stirring and tossing till crispy and bright red, usually 6 minutes in total. Place all ingredients in a blender and blend until smooth then season with the salt.

Spanish Rice:

• On a baking tray mix the tomatoes, onions and garlic with the oil and roast for 20 minutes. Blend water, tomato, onion, salt in a food processor or upright blender, add to a medium saucepan, bring to the boil and set aside. Toast rice in a medium size saucepan for 5 minutes, stirring continuously until the rice turns slightly white and you can smell a nutty aroma.

• Slowly add the tomato mix to the rice along with the bay leaves (it will splatter so be careful) cover with the lid and cook on low for 10 minutes till the liquid is evaporated.

• After 4 hours, the lamb should be soft to touch, remove and allow to cool then strain the liquid and reserve in a pot. Remove the bay leaf and chop the rest of the vegetables and spices roughly on a chopping board, scrape into a large mixing bowl and reserve to the side with the meat.

• Once the meat is cooled just enough to handle remove the netting and chop into small chunks as rustic as possible then add it to the mixing bowl with the chopped vegetables/spices and combine well with a mixing spoon.

• Reduce the strained liquid slightly over low heat and check the seasoning.

• Serve the chopped meat on a plate along with some Spanish rice and a good dollop of Salsa, some tortilla chips and a sprinkle of diced onion and chopped coriander along with a bowl of the lamb braise to enjoy with the meal or as a warm starter.

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Sour Orange Curry Of Mussels

Sour Orange Curry Of Mussels

Recipe By Louis Tikaram

Ingredients

Curry Paste

• 1 cup red shallots

• ⅓ cup garlic

• ½ cup dried shrimp

• 1 cup dried red chillies, seeded

• ¾ cup tamarind pulp

Curry

• 1 ltr Coles real chicken stock

• ⅓ cup curry paste (*refer to recipe below)

• 4 lime leaves

• 1 stalk lemongrass, bruised

• 100 ml fish sauce

• ⅓ cup castor sugar

• ⅓ cup tamarind pulp

• 4 snake beans

• 6 cobs baby corn

• 1 tomato

• 12 betel leaves, 6 whole and 6 shredded

• 1 kg black mussels

• 2 long red chillies, seeded, very finely sliced

• ½ cup coriander leaves

Method

For the Curry Paste

• Soak chillies and shrimp separately in warm water for 20 minutes then drain.

• Place garlic, shallot and shrimp in a food processor and blend to a smooth paste.

• With the motor running, add the chillies and tamarind and blend until it becomes smooth.

For the Curry

• Bring stock to the boil, add paste and simmer for 3 minutes.

• Add lime leaves, ½ the lemongrass, fish sauce, sugar, and tamarind, it should taste sour, salty and sweet.

• Simmer for a further 2 minutes, then add snake beans, corn, tomato and the 6 whole betel leaves slightly torn.

• Simmer for a further 2 minutes, taste and add more fish sauce, sugar or tamarind if necessary.

• Add cleaned mussels and simmer for another minute or so, to just warm through.

• Spoon into a serving bowl, garnish with shredded betel leaf, chilli, coriander and serve with steamed rice.

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MaPo Tofu

MaPo Tofu

Recipe By Louis Tikaram

Ingredients

• 1 kg Coles pork mince

• 100 g garlic

• 100 g ginger

• 150 g (½ jar) chili bean paste

• 100 ml oil

• 50 ml Coles soy sauce

• 1.25 l Coles real chicken stock

• 3 heaped tbsp cornstarch (dissolved in 50 ml water)

• 600 g Coles silken tofu

• 50 g chopped spring onion

Method

• Blend the ginger and garlic in a food processor till a chunky paste.

• Heat the oil in a heavy based large pot.

• Fry off the pork till the liquid is completely dissolved and then cook for a further 5 minutes.

• Add the garlic and ginger and continue to cook, scraping the bottom to avoid burning. Once fragrant, add the chili bean paste and continue to cook for another 10 minutes till the pork is rendered and the fat starts to split.

• Add the soy sauce. Add the chicken stock and simmer for 10 minutes.

• Dissolve the cornstarch in water and while the MaPo is boiling, add the starch while whisking then simmer for another 5 minutes. The MaPo should be deep red in color, glossy and very aromatic.

• Add the silken tofu and gently stir to break up the tofu (leave slightly chunky).

• Serve in a large serving bowl garnish with some chopped shallots and dig in.

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BBQ Eggplant with Curry Yoghurt Dressing

Recipe By Courtney Roulson

Ingredients

• 1/3 cup (80 ml) extra virgin olive oil

• 20 fresh curry leaves

• 3 medium purple eggplants, sliced in 2cm wedges

• sea salt to taste

• 2 tsp curry powder

• 1 cup Jalna Greek yoghurt

• 1 tsp whole egg mayonnaise

• juice of ½ lemon

• 2 tsp toasted pepita seeds, lightly crushed

• 1/3 cup coriander sprigs to serve

Method

• Heat a BBQ grill to a medium heat.

• Heat the oil in a small pot over a medium heat and fry the curry leaves for 30 seconds, or until crispy. Use a slotted spoon to remove the curry leaves and set them aside on a plate lined with baking paper.

• Place the sliced eggplants into a large tray and drizzle with 50 ml of the oil used to fry the curry leaves. Toss well with a pinch of sea salt to coat completely.

• Place the same pot with 30 ml of oil remaining in it back onto a medium heat. Add the curry powder and cook for 1 minute, or until fragrant.

• Place the yoghurt into a bowl and whisk in the curry powder mixture, mayonnaise, lemon juice and a pinch of salt. Set aside.

• Place the eggplants onto the grill and cook for 4 - 5 minutes on each side, or until they are charred on the outside and softened on the inside. Remove from the heat and arrange on a serving platter. Drizzle the eggplants with some of the curry yoghurt dressing then garnish with fried curry leaves, crushed pepita seeds and coriander sprigs.

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