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Moreish aubergine salad
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Total Time: 55 minutes
Elevate aubergine into a flavorful salad with a vibrant pesto dressing. Let the oven work its magic in just five minutes for a dish bursting with sweet, sour, and salty flavors.
Ingredients:
2aubergines (250g each)
1bunch of mint (30g)
20 g skin-on almonds
1lemon
1tablespoonrunny honey
extra virgin olive oil
8mixed-colour olives (stone in)
40 g feta cheese
100 g bag of mixed salad
Instructions:
1. Preheat the oven to 180°C/350°F/gas 4.
Place the aubergines directly on the oven rack and roast for 50 minutes until soft, tender, and juicy.
2. Pick baby mint leaves and set aside.
Using a pestle and mortar, crush almonds and mint leaves. Add lemon zest, lemon juice, honey, and extra virgin olive oil.
3. Remove pits from olives and tear into mix. Crumble in the feta cheese. Season with black pepper.
4. Divide salad and baby mint leaves onto plates.
Slice aubergines in half and place on top. Drizzle with pesto-style dressing.
5. Mix everything together and enjoy hot or cold.