Colourful salad bursting with flavours and textures. Roasted tomatoes, Peppers and Figs with a cherry tomato sauce, mint, parsley and purple basil and a dressing of lemon juice and white wine vinegar.
A basket full of fresh vegetables and herbs were the inspiration for this salad. I love Purple in all its myriad shades, and my life and my kitchen have not been the same ever since I have been able to source gorgeous vegetables and herbs such as the purple beans and purple basil as well as the juicy heirloom tomatoes and colourful cherry tomatoes I have used here. I’m so blessed to live at Bangalore where I can now dream up recipes using such a variety of vegetables and fruits and of course herbs. All these zero pesticide veggies are delivered at home twice a week by Sakura Fresh and grown at First Agro Farms at Talkad, Mysore.
You could choose to do away with the roasting, though I think it gives an amazing twist to the taste of this salad. The quantities are not hard and fast, these are just what I had used for this recipe.
The purple green beans looked so pretty when I cut them slightly on the bias to showoff the green inside and the purple outside. The colour began to slip to green as soon the beans felt some warmth during blanching. I took them out of the boiling water immediately, when they showed signs of turning green, and dumped them in ice cold water so I could retain their purple colours. However once I placed a few of the cut beans on the warm couscous, they turned green all over before I could even photograph them, leave alone serve them!