Cook the News

Today’s dishes, from the headlines.

Tuesday 6 October 2026

Last cooked 22:00


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Blockade on the Plate

Based on:

TypeStarter

Serves4 people

DateOctober 6, 2026

Stacked baguette slices and veggies barricade your plate, just like students blocked their school.

A spicy French salad of stacked baguette slices and grilled vegetables, forming the blocked school gate from the news. The sharp vinaigrette and hot peppers bring tension, matching the protests. Instantly recognizable: something is literally locked down.

Ingredients

  • 1 baguette
  • 2 red bell peppers
  • 2 zucchinis
  • 1 eggplant
  • 1 red onion
  • 4 tbsp olive oil
  • 1 clove garlic
  • 1 red chili pepper
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 50 g arugula
  • salt and pepper

Method

  1. Preheat the oven to 200°C.
  2. Slice the baguette diagonally into 1.5 cm slices.
  3. Place slices on a baking tray, drizzle with 2 tbsp olive oil, and roast for 8 minutes until golden.
  4. Cut peppers, zucchini, and eggplant into long strips about 1 cm wide. Slice the onion into rings.
  5. Heat 2 tbsp olive oil in a grill pan. Grill vegetables and onion in batches until nicely striped. Season with salt and pepper.
  6. Finely chop the garlic and chili. Mix with vinegar, mustard, honey, and 2 tbsp olive oil for a vinaigrette.
  7. Place a handful of arugula on each plate.
  8. Build a barricade on each plate: stack baguette slices diagonally in a row with grilled vegetables in between, resembling a blocked gate. Add onion rings and chili strips on top for accent.
  9. Drizzle the vinaigrette over.

Serving notes

  • Serve extra vinaigrette on the side for more heat.
  • Angle the baguette slices to really form a barricade.