CONNECTIONS to HEALTH

Moroccan Aubergine Salad  Salad 1 onion 2 medium aubergines 2 courgettes 2 peppers (red and yellow) ¼ cup olive oil 1½ tsp cumin 1 tsp ground coriander 1 tsp paprika Salt and pepper Slice all the vegetables into strips and cut the onion into fine slices. Cook all the vegetables slowly with the oil until soft (about 15 minutes). Add the spices and salt and pepper. Stir and cook for a further 5-10 minutes. Dressing ½ cup cashews, toasted 1-2 tbsp lemon juice 1 cup coriander leaves ½ cup black olives Dash chilli sauce Garnish, cucumber, tomato, leafy greens Remove the above mixture from the heat and stir in the fresh coriander, lemon juice, olives, toasted cashews and a dash of chilli sauce. Place the mixture into a salad bowl and allow to cool. Add additional lemon, salt or pepper to taste. Garnish with cucumber, tomato and leafy greens. Serves four. This is a dish from the book Recipes for Self-Healing by Daverick Leggett. Buy from Amazon

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