Eat AL FRESCO!
Taking your workouts outdoors? Then why not refuel outside too – good food tastes even better in the fresh air! Try these recipes and tips from the pros.
AUBERGINE & pomegranate salad Recipe by Ursula Ferringo author of new book Flavours of Sicily (Ryland, Peters & Small, £18.99)
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.2 medium aubergines cut lengthways into 4mm slices
.3 tbsp olive oil
.Grated zest and freshly squeezed juice of 2 unwaxed lemons
.2 garlic cloves, finely chopped
.11/2 tbsp white wine vinegar
.11/2 tbsp good-quality, extra-virgin olive oil
.A handful of mint, roughly chopped
.A handful of flat-leaf parsley, roughly chopped
.1 pomegranate, seeded
.100g pecorino (soft or firm)
.Sea salt and freshly ground black pepe
(1) Sprinkle the aubergine slices with salt. Weigh down and leave for 15 minutes. Remove the weight and pat dry with paper towels.
(2) Heat the olive oil in a large, heavy frying pan and fry the aubergine slices. Choose a ridged pan if you can, as the aubergine looks far more attractive when cooked this way.
(3) Mix the lemon zest and juice, garlic vinegar and extra-virgin olive oil, then
combine with the aubergine and scatter with the chopped herbs, pomegranate seeds and pecorino.
(4) If using soft pecorino, place it in dollops; if firm, scatter shavings and serve immediately.