Vegan Ota (‘raw fish’) Salad

Recipe by Rebecca Fa’avaogaCourse: Lunch, SidesCuisine: PasifikaDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 1x Eggplant

  • 1x Tomato

  • 1/2 onion

  • 1x Yellow Capsicum

  • 1x Cucumber

  • ½ Lemon

  • 1x coconut cream

Directions

  • Wash & dice vegetables into a salad bowl
  • Soften and lightly brown eggplant in the frying pan with a drizzle of oil
  • Dice the eggplant and add to the vegetables
  • Add coconut cream to the diced vegetables and combine well
  • Squeeze 1/2 a lemon and Himalayan salt to taste
  • Serve with taro, green banana, kumara or pumpkin

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