Purple Rain. The Salon58 Harvest Table

SALON 58 - High Res-132We know you’ve been waiting for this recipe since seeing the mouth-watering pics shared! After my last post about Jackie’s (@Jackie_Burger_) soirée #Salon58AwakenWinter, food editor of Woolworths Taste Magazine’s Abigail Donnelly (@AbiDonnelly) created a long-table lunch which reminded me of one of those harvest tables at your Grandmother’s farm house filled with plates and bowls of yumminess that you can break or tear and dip and mop up from. Forgotten vegetables are simply that – things that perhaps aren’t currently fashionable but remind us of a time when the perfection of the tomato or carrot wasn’t the focus but the taste and use of the ingredients to create layered flavour profiles and sharing of memories. In creating this exquisite lunch, the food took centre stage to awaken our tastes and memories of how life was and will be again. I’ve spent a lot of time with Abi over the years in wonderment at how and what she does, so below, we share Abigail’s magic that you can enjoy in the company of friends, family and loved ones over the coming autumn and winter months!

Salon58 recipe a
Charred Whole Brinjal with Yoghurt and Pomegranate Molasses (Serves 4)

2 x large brinjals; 1 x full cream yoghurt; lemon juice; 1 x pomegranate molasses; extra virgin olive oil; coriander and salt

Preheat oven to 180°C. Place the brinjal on a baking tray and roast for 40 minutes or until really soft and deflated. Cool. To serve: Drizzle with yoghurt, lemon juice and pomegranate molasses and scatter over coriander and season with salt.
Optional: Scatter with fresh pomegranate rubies and or toasted pine nuts.

pawpaw

Pawpaw Seed Dressing
(Makes 1 cup)

3 x T pawpaw or papaya seeds; ½ red onion, chopped; 2 x garlic cloves, chopped; ½ cup apple cider vinegar; 2 x T honey; 1 x tsp dijon mustard; 3 x T Italian parsley, chopped; ½ cup extra virgin olive oil; juice of 1 lemon and salt to season.

Blend all ingredients together.