Fig & Lentil Salad from Virtually Vegan
Summer and salad go hand-in-hand and this offering from Heather Whinney’s Virtually Vegan is a fresh, sweet, figgy take on a summertime staple. Complete with a harissa
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Mediterranean vegetables make this an unusual alternative to the usual piccalilli and would make a lovely summer variation, particularly if you have a good supply of courgettes, peppers and tomatoes. You can serve it hot or cold.
Makes About: 1.5kg/3lb 5oz
Preparation Time: 40 minutes, plus 1 month maturing
Cooking Time: 25 minutes
4 tbsp olive oil
700g/1lb 9oz aubergines, cut into bite-sized cubes
700g/1lb 9oz courgettes, sliced
350g/12oz green peppers, halved lengthways, deseeded and cut into bite-sized pieces
350g/12oz red peppers, halved lengthways, deseeded and cut into bite-sized cubes
350g/12oz onions, roughly chopped
350g/12oz tomatoes, roughly chopped
2 garlic cloves, finely chopped
55g/2oz/scant ½ cup plain white flour
1 tsp ground cinnamon
1 tsp freshly ground nutmeg
2 tbsp turmeric
½ tsp dried oregano
1 tsp ground black pepper
2 tsp salt
600ml/21fl oz/scant 2½ cups white wine vinegar
175g/6oz/heaped ¾ cup granulated sugar
1. Sterilize enough wide-necked jars with non-metallic, vinegar-proof lids, or preserving jars, so that they are ready to use.
2. Heat the oil in a preserving pan, add the aubergines, courgettes, peppers, onions, tomatoes and garlic and fry for about 15 minutes, stirring frequently, until the vegetables are tender. The vegetables should be soft but not mushy.
3. Meanwhile, put the flour, cinnamon, nutmeg, turmeric, oregano, black pepper and salt in a bowl. Add 2 tablespoons of the vinegar and blend together until smooth.
4. Pour the remaining vinegar into the pan. Add the sugar and heat over a low heat, stirring until the sugar has dissolved.
5. Stir the spice mixture into the pan. Slowly bring to the boil, stirring all the time and then cook for 2 minutes until thickened. Season with salt if necessary.
6. Spoon the piccalilli into the warmed, sterilized jars. Seal immediately, label and store in a cool, dry, dark place.
7. Leave to mature for at least 1 month before using. Refrigerate after opening.
Summer and salad go hand-in-hand and this offering from Heather Whinney’s Virtually Vegan is a fresh, sweet, figgy take on a summertime staple. Complete with a harissa
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