The sweet and sour flavours in the dressing make this bimi salad sing with a summery freshness. Overflowing with wonderful textures and colours, this salad turns humble ingredients into a taste sensation that goes with any dish.

Preparation time 15 minutes

Cooking time 20-25 minutes

Serves 2 people

  • 1 medium aubergine/eggplant, cut into large chunks
  • 1 small bunch tenderstem broccoli/broccolini
  • ½ an orange, peeled and cut into large chunks
  • ½ a mango, peeled and cut into large chunks
  • Azada Olive Oil & Crushed Lemon for brushing
  • Freshly ground sea salt
  • ½ small white/red onion, very thinly sliced
  • A small bunch of mixed fresh herbs (Thai basil, coriander and Vietnamese mint)
Dressing Ingredients:
  • 2 tablespoons vegan ‘fish’ sauce
  • 3 tablespoons Azada Olive Oil & Crushed Lemon
  • 2 teaspoons brown sugar
  • 2 cloves garlic, crushed
  • 1-2 long red chillies, thinly sliced
  1. Making the dressing. Gently whisk the vegan ‘fish’ sauce, Azada’s Olive Oil & Crushed Lemon, brown sugar and garlic together in a large bowl then stir in the chillies. Set aside.
  2. Making the salad. Toss the aubergine/eggplant and broccoli with Azada’s Olive Oil & Crushed Lemon and season.
  3. Grill the vegetables until golden and cooked through, about 20-25 minutes. Set aside to cool until just warm.
  4. Add the grilled vegetables, chopped fruit and sliced onion to the bowl of the dressing and gently toss to coat well. Roughly chop a small handful of the fresh herbs and mix through. Transfer the salad to a serving bowl and enjoy.

You can substitute the Olive Oil & Crushed Lemon for the Basil and/or Orange Olive Oil.

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