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Roast Pumpkin, Tomato And Aubergine Salad

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CATEGORY CUISINE TAG YIELD
Grains Sami Food networ, Food3 4 servings

INGREDIENTS

8 sl From a small pumpkin; each about 2cm
; thick, seeded
1 Aubergine; quartered
; lengthways
2 lg Marmande tomatoes; halved
6 Elephant garlic cloves; unpeeled, up to 8
Salt and ground black pepper
6 Basil leaves; turn in half, up to
; 8
Sugar
Olive oil
Basil leaves; to garnish
Olive oil bread; to serve
6 tb Extra virgin olive oil
1 tb Balsamic or sherry vinegar
1 ts Dijon mustard
1 pn Salt
1 ts Fresh young lovage leaves; chopped or 1tbsp
; fresh flat leafed
Parsley; chopped

INSTRUCTIONS

DRESSING
Preheat the oven to 220C/425F/gas7. Arrange the prepared vegetables with
the garlic in a roasting tin, then season with salt and pepper.
Put the basil leaves into the flesh of the tomatoes, then scatter over a
little sugar. Drizzle everything with olive oil, then roast at the top of
the oven for 40-45 minutes, until the vegetables are just starting to
blacken. (Check after 30 minutes and remove the tomatoes if they are
already soft).
Allow the vegetables to cool slightly, then cut the pumpkin away from the
skin. Leave for 10 minutes, if you intend to serve the salad warm, or until
completely cold.
Prepare the dressing by blending all the ingredients together and season
with salt, pepper and sugar to taste.
Peel the garlic, then arrange the vegetables on serving plates. Pour the
dressing over and then add a little fresh basil to each helping. Serve
immediately with plenty of olive oil bread.
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