Electra on the Reef
Based on:
TypeSalad
Serves4 people
DateOctober 11, 2026
A grilled salad as wreck on a coral reef, sharp and fresh like a South Sea expedition.
A salad with long grilled aubergine and courgette forming the silhouette of a crashed airplane on crisp greens, with a sharp lime dressing. The grill marks suggest wreckage on the Nikumaroro coral reef. Tension in flavors and on the plate.
Ingredients
- 2 aubergines
- 2 courgettes
- 1 red bell pepper
- 1 cucumber
- 150 g mixed salad greens
- 1 red onion
- 2 limes (juice and zest)
- 6 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 red chili pepper
- 1 tsp sea salt
- freshly ground black pepper
Method
- Slice the aubergines and courgettes lengthwise into 0.5 cm thick strips.
- Brush the slices with 2 tbsp olive oil and sprinkle with salt.
- Grill the aubergine and courgette slices on high heat until they have dark stripes and are cooked through.
- Slice the red bell pepper into strips, the cucumber into half-moons, and the red onion into thin rings.
- Mix the salad greens, bell pepper, cucumber, and red onion on a large platter.
- Mix lime juice and zest, white wine vinegar, honey, 4 tbsp olive oil, finely chopped chili, salt, and pepper into a sharp dressing.
- Arrange the grilled aubergine and courgette as the silhouette of an airplane in the center of the salad (aubergine as fuselage, courgette as wings, possibly a 'tail' of bell pepper).
- Drizzle the dressing over the salad and especially over the 'plane wreck'.
Serving notes
- Serve on a large flat platter so the airplane shape remains visible.
- Sprinkle extra lime zest over the 'wreck' for added tension.