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Published on December 26, 2007

To mark its 10th anniversary this year, the restaurant has added about 30 new dishes to its already packed menu, covering such a wide range of choices that you'd have to spend at least a week to try them all. However, their delicious fresh lasagna salad captured my attention for its bright colours and wonderful mixture of grilled and fresh vegetables, fresh tomato sauce and sheets of fresh lasagna and parmesan. The good news is that it's also easy to make, requiring no baking, and comes packed with vegetables that are good for your health.

Fresh lasagna salad

Ingredients

Three al dente-cooked lasagna sheets

A handful of romaine lettuce leaves

Sliced and grilled aubergine

Sliced and pitted black olives

Sliced fresh tomato

Grilled mushrooms

Grilled capsicum peppers

Freshly shaved parmesan

Freshly made tomato sauce (see Method below)

Method

The tomato sauce is made from canned diced tomato in tomato juice seasoned with chopped fresh garlic, cilantro, Italian basil, salt and black pepper.

Starting with one lasagna sheet on a plate, build up layers of vegetables then tomato sauce interleaved with lasagna sheets.

Top off the last layer of vegetables with the parmesan.

Tips

The vegetables should be cooked under a hot grill to prevent them from getting bruised.

Lasagna sheets should be boiled in water until al dente; don't forget to add salt and some vegetable oil to prevent them from sticking.

Greyhound Cafe is on the second floor of the Emporium. For reservations call (02) 664 8663.

Sirin P Wongpanit

The Nation