Saturday Morning With Jack Tame

This salad is full of texture and flavour and it is glorious. The components are cooked separately then thrown together just before serving – YUM. Serves 2-4 2 medium sized eggplants, sliced into 2cm thick rounds 4 tbsps olive oil 2 red capsicums, halved and de-seeded 2 handfuls green beans, chopped and blanched ½ cup roasted peanuts Handful fresh coriander Dressing ½ cup plain, unsweetened yoghurt Lemon juice Juice + zest from half a lemon ¼ cup good quality olive oil Pinch chilli ½ tsp sea salt Decent grind black pepper  Brush eggplant slices with oil, sprinkle with salt and grill until browned on one side, turn and cook second side until soft and cooked through. Place in large mixing bowl. Rub capsicum halves with olive oil, place cut side down on tray and grill on high until skin is blistered and blackened in places. Cover with tea towel, set aside for 10 minutes or until cool enough to handle before peeling off skin and discard. Slice flesh into strips and add to eggplant. Simmer green beans in salted wa