Aubergine & Goat’s Cheese Salad With Mint-chilli Dressing
This vibrant salad brings together roasted aubergine, crisp bread, juicy cherry tomatoes, and tangy goat's cheese, all drizzled with a zesty mint-chilli dressing. Perfect for a light and flavorful meal that's sure to impress.
— Constant Cookbook
Ingredients
- 2 aubergines
- 1 tbsp extra-virgin olive oil
- 2 pieces lavash bread or pitta bread
- 175g cherry plum tomatoes , 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
Instructions
- 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.
- 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.
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 262 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.7 milligram of sodium
Comments
No comments found.