Daily Express - 08.08.2019

30 Daily Express Thursday, August 8, 2019

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SHOP expressyourself
Orange
crush
Brighten up your wardrobe
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AMBER GRAAFLAND
GET ready to stand out from the
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You are what you eat... LEBANESE KITCHEN
STUCK in a cooking rut? Then
look no further.
Here top chef Tony Kitous,
founder of Lebanese restaurant
Comptoir Libanais, shares some
of his essential recipe ideas that
are bound to impress both friends
and family.
AUBERGINE & POMEGRANATE
SALAD
Serves 4-6
1tbsp olive oil, plus extra for
frying; 2 aubergines, sliced into
1cm rounds; ½-1 red chilli,
halved, deseeded and finely
chopped; 3 garlic cloves,
chopped; 25g shelled pistachio
nuts, chopped; handful
pomegranate seeds; fresh mint
leaves, to garnish; 2tsp lemon
juice; 2tsp pomegranate
molasses; salt and freshly
ground black pepper
1 Heat 1tbsp oil in a large frying
pan. Season the aubergine slices
and fry them in batches, 3-4 mins
on each side, until golden and
tender, adding more oil as
necessary. Take care when laying
the slices in the hot pan as the hot
oil can spit. Transfer to a plate as
you do them.
2 Arrange the slices on a large
platter, with each piece slightly
overlapping another. Scatter over
the chilli and garlic, followed by
the pistachio nuts, pomegranate
seeds and mint leaves.
3 In a separate bowl, whisk
together the remaining oil,