The Pump Salad

Ingredients

• 2 eggplants
• 2 zucchinis
• 2 red onions
• 200 g feta cheese
• 150 g mixed salad greens
• 12 black olives
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp mustard
• 1 garlic clove
• 1 red chili pepper
• salt and pepper

Method

1. Slice the eggplants and zucchinis into long, thin strips.
2. Grill the slices in a grill pan with some olive oil until cooked and lightly browned.
3. Slice the red onions into rings and briefly grill them as well.
4. Mix the salad greens with olives and crumbled feta.
5. Make a vinaigrette with olive oil, red wine vinegar, mustard, finely chopped garlic, red chili, salt, and pepper.
6. On each plate, place a bed of salad with feta and olives.
7. Arrange four grilled slices (alternating eggplant and zucchini) per plate, standing diagonally as fuel pumps, with an onion ring as the 'pump base'.
8. Drizzle everything with the vinaigrette.

Serving notes

• Serve on a rectangular plate for extra pump effect.
• Drizzle vinaigrette in a stripe alongside the pumps, like a 'fuel leak'.
• Add extra chili for more punch.