Smoked fish, eggplant and green bean salad

Tamara West

Ingredients

1	Eggplant, cut in 3cm dice (Main)
1 clove	Garlic, crushed in 2 Tbsp olive oil
1 Tbsp	Coriander seeds, toasted in a dry pan, lightly crushed
40 small	French beans (Main)
1 cup	Smoked fish, use a white fish like kahawai (Main)
8	Kalamata olives, stoned and roughly chopped
2 tsp	Chives, finely snipped
2 Tbsp	Fresh dill
2 Tbsp	Flat leaf (Italian) parsley, roughly chopped
2 Tbsp	Extra virgin olive oil
½	Lemons, juice

Directions

1. Put eggplant in a roasting pan, add garlic oil and coriander seeds and a generous seasoning of salt and pepper. Toss everything together until well-coated, then roast in a hot barbecue or 210C oven for 15 minutes, turning once or twice, until golden brown. Set aside to cool to room temperature.
2. Meanwhile steam the beans for 3-4 minutes or just until tender. Cool briefly in cold water and drain well.
3. Place eggplant, beans, smoked fish, olives and herbs in a wide mixing bowl. Season with a little salt then pour the oil over, followed by the lemon juice.
4. Toss salad gently to combine, and serve immediately on individual plates.