Ingredients Jump to Instructions ↓

  1. Dukkah

  2. 125g sesame seeds

  3. 60g desiccated coconut

  4. 75g whole almonds

  5. 50g macadamia nuts

  6. 40g ground coriander seeds

  7. 25g ground cumin

  8. 1 lemon, zested

  9. Sticky balsamic sauce

  10. 200ml balsamic vinegar

  11. 1 tablespoon white sugar

  12. juice of one lemon

  13. Rocket and almond dressing

  14. 150g baby rocket leaves

  15. 50g blanched whole almonds

  16. 2 tablespoons lemon juice

  17. 1 garlic clove, chopped

  18. salt and pepper

  19. cup avocado olive oil

  20. Vegetable stack

  21. 2 large red capsicum

  22. 1 x 200g kumara, peeled and cut into rounds

  23. 2 tablespoons olive oil

  24. 2 zucchini, sliced thinly

  25. 150g Hunter Valley Binnorie Dairy Marinated Feta

  26. Eggplant

  27. 4 baby eggplants, peeled, tops removed and cut in thirds

  28. cup plain flour

  29. 1 egg, beaten

  30. 375ml avocado olive oil

  31. 100g baby rocket leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C and line a baking tray with baking paper. Roast sesame seeds and coconut on a tray for 2-3 minutes or until golden. Remove to a bowl and set aside.

  2. Place nuts onto the same tray and roast in oven for 5 minutes or until nuts are crisp and golden brown. Remove from tray and allow to cool.

  3. Place spices and zest onto tray again and toast in oven for 2-3 minutes or until fragrant. Combine with cooled seeds and nuts and process in a food processor until coarsley ground. Store in an airtight container until required.

  4. For the sticky balsamic glaze, combine ingredients in a saucepan and simmer over low heat for 15 minutes or until reduced by half and syrupy. Set aside.

  5. Place rocket, almonds, lemon juice and garlic into a food processor and process until smooth. Season with salt and pepper and gradually drizzle in oil until well combined; set aside.

  6. Increase oven temperature to 200C and roast capsicums in oven for 15 minutes or until black and blistered. Remove and place into a plastic bag to sweat. Cool, peel and remove seeds.

  7. Combine kumara with 1 tablespoon of oil and bake in oven 5 minutes or until softened.

  8. Heat remaining oil in a frying pan over medium heat, add zucchini and cook 3-4 minutes or until just softened.

  9. Using a 7cm cookie cutter, cut out vegetable rounds and stack, alternating colours and flavours. Repeat with remaining vegetables. Finish with marinated feta and finely sliced zucchini. Keep warm in oven until required.

  10. Dip eggplants into flour and then egg wash, followed by the dukkah. Heat oil in a frying pan over medium high heat. Add eggplant and cook 4-5 minutes or until outside is crisp and golden and cooked through. Drain on paper towel. Slice eggplant skins thinly and fry in oil until crisp. Remove and drain on paper towel.

  11. To serve, drizzle balsamic sauce onto serving plate and place vegetable stack over the top. Place a small mound of rocket onto plate and finish with three pieces of eggplant. Top with deep fried eggplant strips for garnish and drizzle over rocket dressing. Serve immediately.


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