Middle Eastern Salad Bowl with Ocean Jacket Cheeks


Preparation time
15 minutes

Cooking time
20 minutes

2 people

1 packet 200g Ferguson ocean jacket cheeks, thawed in the refrigerator overnight
1 eggplant, sliced into 5mm rounds
½ red capsicum, cut into 8 wedges, seeds removed
2 tablespoons olive oil
2 teaspoons dried oregano
Zest of 1 lemon
Salt and pepper
¼ cup pitted olives
1 Lebanese cucumber, sliced
½ punnet cherry tomatoes, halved
Seeds of ½ pomegranate

Middle Eastern Salad Bowl with Ocean Jacket Cheeks

Place the eggplant, capsicum, ocean jacket cheeks, olive oil, oregano, lemon zest and a big pinch of salt and pepper into a mixing bowl. Toss to combine.

Preheat a griddle pan or frypan over high heat. In batches, place the eggplant and capsicum into the pan in a single layer. Cook for 3 minutes on each side, or until tender. Once all of the eggplant and capsicum is cooked, place the Ocean Jacket cheeks in the pan, and cook for 2 minutes on each side.

To two serving bowls, arrange the eggplant, capsicum, olives, cucumber and cherry tomatoes. Top with ocean jacket cheeks and pomegranate seeds to serve.

(Dietary specifications: Lactose Free & Gluten Free)