Making the most of the end of the season…
It’s a funny time of year for food. As the nights draw in the daytime can still be warm and sunny and with it comes a final flourish of ripening produce. This salad makes the most of those foods; aubergines, tomatoes, chillies and fennel along with a chunk of mozzarella, a cheese associated with summer like no other.
Once again it’s a combination of flavours which didn’t need a scientist to put together and tell you your taste buds and brain will synchronise harmoniously at first bite.
Aubergines, whilst available year round have hit their natural peak along with tomatoes that will still be ripening in greenhouses up and down the country, my chillies continue to do so and the fennel in my garden has grown but failed to provide seed pods much to my dismay. So it’s all there for the using. Pan fried aubergines coated with a fresh tomato, chilli and lemon ragout, buffalo mozzarella cut into chunks, shaved fennel, roasted tomatoes and good olive oil. That’s it.
Present it how you wish but serve it at room temperature, too cold and the flavours are lost. Have a glass of white and toast the end of summer and the onset of stews and broths!