Bay Harbour: December 04, 2019

PAGE 26 Wednesday December 4 2019
BAY HARBOUR
Latest Canterbury news at starnews.co.nz
CONTINUING EDUCATION
New digital skills
help Wanda
return to work
Tasty Bites
Plant-based Middle
Eastern flavours
Keen to re-enter the workforce after raising
a family, Wanda Price realised she needed to
brush up on her computer skills first.
“I had large gaps in my computer knowledge,
so I knew that I needed to fix this before I
could confidently apply for jobs,” she says.
And fix it she is. Wanda’s currently studying
the New Zealand Certificate in Computing at
her local Ara Connect. Run by Ara Institute
of Canterbury, Ara Connect offers free
computing courses for anyone wanting to gain
skills and confidence using digital technology.
“I chose Ara Connect
because it had the course
I wanted, it was free and it
was easy to get to. And the
‘pick and mix’ timetable
really suits me with a
family. The course is selfpaced,
so you’re only
focusing on what you’re
doing.”
Wanda says she’s
enjoying the course, and
likes her tutor’s teaching
style. “She has the ability
to point you in the right
direction so you can
then solve the problem
yourself. And approaching a tutor at any time
is never a problem – they’re only too happy to
help.”
Wanda encourages others to become a
digital upskiller like her. “Definitely give it a
go! You’ll be amazed at all that you learn and
you’ll enjoy doing it.”
When she completes her certificate, she’s
going to weigh up whether to apply for jobs or
do further study.
Learn more about Ara Connect courses at
ara.ac.nz or by calling 0800 24 24 76.
You have to make
this dish! Eggplant
would have to be our
favourite vegetable.
Slow-roasting eggplant
in smoked paprika and
pomegranate molasses
makes the flesh
deliciously soft and
bursting with Middle
Eastern flavours.
Cauliflower and tahini
add a creamy richness,
which is so delicious
with the punchy vibrant
salsa. If you are serving
this as a side dish, we
recommend pairing it
with slow-cooked lamb.
Pomegranate eggplant
with cauliflower tahini
puree & pine nut mint
salsa
Serves 2 as a main or 4 as
a side
Ingredients
Roast cauliflower + puree
1 head cauliflower
olive oil
sea salt
2 Tbsp tahini
juice of 1 lemon
1 clove garlic, crushed
1 tsp sea salt
Eggplant
2 eggplants
4 Tbsp olive oil
2 tsp ground smoked
paprika
2 Tbsp pomegranate
molasses
sea salt and pepper
Salsa
2 Tbsp pine nuts, toasted
¼ cup pomegranate seeds
¼ cup green olives, pitted
and roughly chopped
1 Tbsp hemp oil or extra
virgin olive oil
zest and juice of lemon
handful mint leaves, finely
chopped
sea salt
To serve
rocket, tahini, smoked paprika
Directions
To make the roast
cauliflower
Heat oven to 200 deg C.
Finely cut up the
cauliflower and place on a
baking tray. Drizzle with
olive oil and salt, and mix
well.
Roast in the oven for
about 20-25min, or until
soft and golden. Once
cooked, remove from the
oven and allow to cool.
For the puree
Place ¾ of the roasted
cauliflower in a blender,
along with the tahini,
lemon juice,
garlic and sea
salt. Blend
until it is a
smooth puree.
Set aside.
If you like
an extracrispy
cauliflower garnish, return
the remaining roasted
cauliflower to the oven and
grill for 4-5min to make it
extra crispy. Alternatively,
leave as is.
For the eggplant
Cut each eggplant in half
lengthways, then criss-cross
the white flesh with a knife.
Place on a baking tray, skin
side down.
In a cup, mix together the
olive oil, smoked paprika,
pomegranate molasses and
salt and pepper. Pour the
mixture over the eggplants,
and generously rub into the
eggplants with your hands.
Sprinkle with some extra
salt before placing in the
oven. Bake at 200 deg C. for
about 40min.
For the salsa
Combine all of the
ingredients in a bowl. Set
aside and allow the flavours
to develop.
To serve
Spoon the cauliflower
puree on to each plate.
Place some rocket on the
bottom then add the baked
eggplant on top. Add a
generous spoonful of salsa
and a drizzle of tahini.
Lastly, sprinkle over
smoked paprika.