Family friendly

Lake house summer harvest plate

Name: Lake house summer harvest plate
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1/2 cup (40g) finely grated parmesan; 2 tbs red wine vinegar; 1/4 cup (60ml) olive oil, plus extra to fry; 1/4 cup (50g) Puy-style lentils*, cooked to packet instructions, drained; 2 tbs each toasted sunflower seeds, toasted pumpkin seeds & currants; 2 eggplants; 250g heirloom tomatoes, quartered; 4 baby zucchini with flower attached*, flower reserved, zucchini thinly sliced lengthways, blanched, refreshed; 200g green beans, trimmed, blanched, refreshed; 1/4 cup small wild olives* (we use Mt Zero); Chive & sage flowers, nasturtium leaves & flowers, & micro herbs*, to serve; 2 eggplants, trimmed; 100.00ml lemon juice; 1 tsp chopped thyme leaves; 1 garlic clove, chopped; 2 tbs olive oil; 1 tbs tahini (sesame paste); 2 bunches flat-leaf parsley, leaves picked; 2 tbs salted capers, rinsed, drained; 1/2 garlic clove, chopped; 3 white anchovy fillets* (optional); 100ml extra virgin olive oil, plus extra to drizzle

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by Alla Wolf-Tasker

Chef and delicious. Produce Awards judge

Oct 03, 2015

Serving up the best of the summer harvest produce in one plate is a fab daylight saving dinner or long lunch option.

1/2 cup (40g) finely grated parmesan
2 tbs red wine vinegar
1/4 cup (60ml) olive oil, plus extra to fry
1/4 cup (50g) Puy-style lentils*, cooked to packet instructions, drained
2 tbs each toasted sunflower seeds, toasted pumpkin seeds & currants
2 eggplants
250g heirloom tomatoes, quartered
4 baby zucchini with flower attached*, flower reserved, zucchini thinly sliced lengthways, blanched, refreshed
200g green beans, trimmed, blanched, refreshed
1/4 cup small wild olives* (we use Mt Zero)
Chive & sage flowers, nasturtium leaves & flowers, & micro herbs*, to serve

Smoky eggplant puree - makes 300ml

2 eggplants, trimmed
50ml lemon juice
1 tsp chopped thyme leaves
1 garlic clove, chopped
2 tbs olive oil
1 tbs tahini (sesame paste)

Salsa verde - makes about 350ml

2 bunches flat-leaf parsley, leaves picked
2 tbs salted capers, rinsed, drained
1/2 garlic clove, chopped
50ml lemon juice
3 white anchovy fillets* (optional)
100ml extra virgin olive oil, plus extra to drizzle

Method

1.

For the eggplant puree, scorch the 2 eggplants one at a time over a medium gas flame until blackened on the outside and soft in the centre, holding and turning with tongs to ensure even cooking. Place the eggplants in a bowl and cover with plastic wrap until cool. Once cool, remove flesh from both eggplants, discarding skin, and place in a blender with the remaining ingredients. Blend until smooth, season to taste, then pass through a fine sieve. Cover and store in the fridge for up to 3 days. Bring to room temperature before serving.
2.

Preheat the oven to 160°C and line a tray with baking paper.
3.

Make parmesan crisps by sprinkling 8 circles of grated cheese on the tray (about 3 tsp for each), spacing well apart to leave plenty of room to spread. Bake for 8-10 minutes until golden brown and melted into circles (keep an eye on them). Remove from oven and peel rounds from the baking paper. If desired, curl into curves while still warm, or leave flat. Store in an airtight container for up to 1 week until ready to serve.
4.

For the salsa verde, coarsely chop the parsley in a blender on low speed. Add capers, garlic, lemon juice and anchovies if using, then process until well combined. With motor running, slowly add oil until thick and smooth. Season. Keep chilled in an airtight container for up to 2 days.
5.

In a small bowl, whisk together the vinegar and olive oil, then season the vinaigrette with sea salt and freshly ground black pepper.
6.

Place the lentils, seeds and currants in a bowl with 1 tablespoon vinaigrette. Season, stir to combine, then set aside.
7.

Cut the remaining 2 eggplant into 1cm x 5cm batons. Heat a lightly oiled chargrill over medium-high heat. Cook batons for 3-5 minutes, turning, until golden and cooked through. Transfer to a plate and season.
8.

To assemble the salad, paint a curve of salsa verde onto 4 plates and add a scoop of the eggplant puree. Dress the zucchini, tomato, beans and eggplant batons in the vinaigrette, season with salt and pepper, then arrange on plates. Top with the parmesan crisps. Garnish with the flowers and herbs, and season with a good sprinkling of sea salt, pepper and a drizzle of extra virgin oil. Spread the seed mixture in a line next to the salad, then serve.