Name: Provençale salad platter
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: olives, for serving; french bread, for serving; Baba ghanoush; 2 medium (600g) eggplants; 1/3 cup (90g) tahini; 1/2 cup (150g) mayonnaise; 1/4 cup (60ml) lemon juice; cumin, optional; Capsicum salad; 1 medium (200g) red capsicum, quartered, roasted, peeled; 1 medium (200g) yellow capsicum, quartered, roasted, peeled; 1/2 small (50g) red onion, chopped finely; 2 tablespoon small basil leaves; Pesto; 2 cup firmly packed fresh basil leaves; 1 clove garlic, quartered; 2/3 cup (50g) finely grated parmesan cheese; 1/3 cup (50g) pine nuts, toasted; 3/4 cup (180ml) olive oil; Marinated zucchini; 2 medium (240g) zucchini, cut into thin ribbons; 2 (50g) shallots, chopped finely; 2 tablespoon finely chopped fresh chives; 1 tablespoon olive oil; Egg mayonnaise; 2 hard-boiled eggs, peeled; 1/3 cup (100g) good quality mayonnaise

Provençale salad platter

This salad takes the classic flavours of Provence and combines them to make an elegant and flavoursome starter that is still quite light. All the components can be made in advance and simply assembled when you are ready to serve.

Shannon Bennett's Paris: A Personal Guide To The City's Best

Ingredients

olives, for serving

french bread, for serving

Baba ghanoush

2 medium (600g) eggplants

1/3 cup (90g) tahini

1/2 cup (150g) mayonnaise

1/4 cup (60ml) lemon juice

cumin, optional

Capsicum salad

1 medium (200g) red capsicum, quartered, roasted, peeled

1 medium (200g) yellow capsicum, quartered, roasted, peeled

1/2 small (50g) red onion, chopped finely

2 tablespoon small basil leaves

Pesto

2 cup firmly packed fresh basil leaves

1 clove garlic, quartered

2/3 cup (50g) finely grated parmesan cheese

1/3 cup (50g) pine nuts, toasted

3/4 cup (180ml) olive oil

Marinated zucchini

2 medium (240g) zucchini, cut into thin ribbons

2 (50g) shallots, chopped finely

2 tablespoon finely chopped fresh chives

1 tablespoon olive oil

Egg mayonnaise

2 hard-boiled eggs, peeled

1/3 cup (100g) good quality mayonnaise

Method

1.For baba ghanoush, cook whole eggplant on a heated, oiled grill plate (or grill or barbecue) for about 35 minutes, turning four times, or until skin is blackened and blistered, and flesh is very soft. Cool eggplant. Peel eggplant and discard skin. Place eggplant flesh in a colander and, using the back of a spoon, press excess liquid from flesh. Transfer to a food processor. With motor running, gradually add tahini and mayonnaise. Transfer eggplant mixture to a bowl. Stir in lemon juice and season with salt, pepper and cumin (if using).

2.For capsicum salad, combine ingredients in a medium bowl.

3.For pesto, process basil, garlic, parmesan and pine nuts until well combined. With motor running, slowly add oil until combined. Season with salt and pepper.

4.For marinated zucchini, combine all ingredients in a medium bowl.

5.For egg mayonnaise, separate yolks from whites. Finely chop whites and yolks separately. Place in a small bowl with mayonnaise. Season with salt and pepper.

6.Serve baba ghanoush, capsicum salad, pesto, marinated zucchini and egg mayonnaise on a large platter with olives and french bread.

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Ingredients

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