Warm vegetable salad with cashews
5 servings
15 minutes
Warm vegetable salad with cashews is an exquisite dish of French cuisine that combines the rich flavors of roasted eggplant, sweet peppers, and tomatoes. The delicate aroma of garlic and Provençal herbs adds a special depth to the taste, while cashews provide a nutty texture. Tender pieces of white bread soak up the juices, creating a harmony of softness and crunchiness. Corn adds a light sweetness to the salad, and a mayonnaise 'cap' completes the composition with creaminess. This dish is perfect for both cozy family dinners and elegant parties, offering a balance of healthy vegetables and rich textures.
1
Wash the eggplant, place a pan with vegetable oil on the fire. Cut the eggplant into cubes of about 1x1 cm and put them in the heated pan. Sprinkle with salt.
- Eggplant: 1 piece
- Vegetable oil: 4 tablespoons
- Salt: pinch
2
Wash and clean the pepper. Cut into cubes and add to the eggplant. Mix.
- Bell pepper: 1 piece
3
Wash the tomato, cut it into cubes, and add it to the pan. Salt again and mix.
- Tomatoes: 1 piece
- Salt: pinch
4
Clean and finely chop the garlic, evenly sprinkle it over the vegetables.
- Garlic: 2 cloves
5
Cut the bread into large cubes, add to the vegetables and mix.
- White bread: 3 pieces
6
Divide the cashews into quarters or chop them in a blender (NOT too finely!), add to the vegetables, and mix.
- Raw cashews: 0.7 glass
7
Open the corn and add it with the juice to the vegetables. Mix it, sprinkle everything with Provençal herbs and dill. Wait a couple of minutes for the juice to evaporate.
- Canned sweetcorn: 1 jar
- Dill: 0.5 bunch
- Herbes de Provence: pinch
8
Serve hot under a 'cap' of mayonnaise, garnished with dill sprigs.
- Mayonnaise: 2 tablespoons
- Dill: 0.5 bunch
