Hormuz Blockade Salad

Ingredients

• 2 large aubergines
• 2 red bell peppers
• 100 g rucola
• 1 red onion
• 2 red chili peppers
• 1 lemon (juice)
• 2 tsp sumac
• 4 tbsp olive oil
• 1 tsp pomegranate molasses
• salt and pepper
• 50 g feta (crumbled)

Method

1. Slice the aubergines lengthwise into thick slices (about 1 cm).
2. Halve the peppers, remove seeds, and cut into wide strips.
3. Brush aubergine and peppers with olive oil and grill 4-5 minutes per side until charred and soft.
4. Slice the red onion into thin half rings.
5. Slice the chili peppers into thin rings.
6. For the dressing, mix lemon juice, sumac, pomegranate molasses, 2 tbsp olive oil, salt, and pepper.
7. Lay a wide strip of rucola across a large platter as the 'strait'.
8. Place three aubergine and pepper slices crosswise over the rucola, in a row, as tankers.
9. Scatter onion, chili rings, and feta over the 'tankers' as impacts and cargo.
10. Drizzle everything with the dressing.

Serving notes

• Serve on a rectangular platter so the Strait of Hormuz remains visible.
• Lay the aubergine and pepper slices at an angle and slightly overlapping for a dynamic effect.