7. Warm Greek salad, Tex-Mex Steak and Parsnip Chips

I have a new love for parsnips. They give a wonderful earthy flavour and complement powerful and punchy flavours like chilli. Simple to cook and make for a wonderful crispy topping. The warm Greek salad is fantastic for this time of year, using seasonal veggies with a slight twist.Please see below for my easy warm Greek salad recipe:

Warm Greek Salad

2 baby eggplants
3 roma tomatos
1 leek
1/4 cup of Kalmata black olives (pitted)
two handfuls of button mushrooms
100gm of Haloumi cheese
50gm of Greek feta cheese
2tsp of dried oregano
handful of basil
Black pepper and sea salt to taste
Olive oil
1/4 cup of red wine
2 cloves of garlic
optional : Fresh basil leaves

Preheat the oven to 200 degrees (c).
Slice all veggies into bite sized pieces.
Combine all vegetables into a bowl and dress lightly with a drizzle of olive oil, salt and pepper to taste and the dried oregano.
Place in a lined baking tray and roast for 20min.

Meanwhile blend the chopped garlic, and additional olive oil with the red wine.

Take the vegetables out, toss and add the cheeses and garlic, red wine oil dressing.

Drop temperature to 180(c) and continue to cook for an additional 25-30min.

Ready to serve with fresh basil leaves scatted on top

This salad goes well with Tex Mex rubbed sirloin steak and parsnip chips.