Name: Aubergine & goat’s cheese salad with mint-chilli dressing
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 aubergines; 1 tbsp extra-virgin olive oil; 2 pieces lavash bread or pitta bread; 175g cherry plum tomato halved or quartered; 4 large handfuls salad leaves; 2 shallots thinly sliced; 50g hard goat's cheese; 3 tbsp balsamic vinegar; 2 tbsp extra-virgin olive oil; 1 large handful mint leaves, finely chopped; 1 red chilli seeds removed, finely chopped; 1 shallot finely chopped

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Aubergine & goat’s cheese salad with mint-chilli dressing

Aubergine & goat’s cheese salad with mint-chilli dressing

Jennifer Joyce

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

Plus pickling

A star rating of 4.7 out of 5.13 ratingsRate

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Packed with punchy flavours, this vegetarian main course salad contrasts earthy goat's cheese with tangy dressing and roasted vegetables

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 aubergines
1 tbsp extra-virgin olive oil
2 pieces lavash bread or pitta bread
175g cherry plum tomato

halved or quartered
4 large handfuls salad

leaves
2 shallots

thinly sliced
50g hard goat's cheese

For the mint-chilli dressing

3 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 large handful mint

leaves, finely chopped
1 red chilli

seeds removed, finely chopped
1 shallot

finely chopped

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Nutrition: per serving

kcal262

low
fat13g
saturates4g
carbs27g
sugars8g
fibre6g
protein9g
salt0.7g

low

Method

step 1

Heat oven to 200C/180C fan/ gas 6. Cut the aubergine into 3cm chunks. Drizzle with olive oil and season. Arrange on a baking tray and roast for 25 mins or until browned.
step 2

Rip the bread into pieces and put on a baking tray. Just as the aubergine is nearly ready, pop the bread into the oven and bake for 8 mins.
step 3

To make the mint-chilli dressing, mix all the ingredients together in a small bowl and season. Toss about one-third of the dressing with the aubergine and save the rest to pour over the salad. Arrange the tomatoes, salad leaves, shallots, dressed aubergine and crisp bread on a large platter. Drizzle the reserved dressing over and scatter the goat’s cheese on top.

Recipe from Good Food magazine, April 2013

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A star rating of 4.7 out of 5.13 ratings

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