Lighten up your feast with a feel-good fusion salad dish such as this, classically flavoured with sweet soy and ginger dressing for a balanced and tasty appetiser. Instead of throwing in the usual greens, we added smoked trout with eggplant and green tea noodles – emphasising on an appealing Asian flair that sticks out from your typical bowl of fresh veggies.
- 1 medium eggplant (300 g), halved lengthways, cut into wedges
- 1 tbsp peanut oil
- 270 g green tea noodles
- ¼ cup (60 ml) rice vinegar
- ¼ cup (60 ml) lemon juice
- 2 tbsps reduced-salt soy sauce
- 1 tbsp honey
- 1 tbsp finely grated fresh ginger
- 1 tbsp sesame oil
- 200 g green beans, trimmed, halved
- 2 green onions (scallions), sliced thinly
- 2 tbsps sesame seeds, toasted
- 180 g piece smoked trout, flaked
- 1 green onion (scallion), extra, sliced
Brush eggplant with peanut oil. Cook eggplant,
on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 2 mins each side or until tender. Transfer to plate.
Meanwhile, cook noodles according to packet directions. Drain, rinse.
Place vinegar, juice, soy sauce, honey, ginger and sesame oil in a screw-top jar; shake well.
Boil, steam or microwave beans until tender; cool.
Place eggplant, noodles and beans in a large bowl with green onion, half the sesame seeds and the dressing; toss gently to combine. Divide mixture into serving bowls; top with flaked trout, remaining sesame seeds and extra green onion.
TIP Smoked trout is available at most supermarkets in various sized filleted portions. Salad is best made just before serving.