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

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

  • Prep: 15 mins
    Cook: 25 mins
    Plus pickling
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 262
  • Carbohydrates 27
  • Saturated Fat 4
  • Sugar 8
  • Protein 9
  • Fat 13
  • Fibre 6
  • Salt 0.7

Nutrition per serving

  • Calories 262
  • Carbohydrates 27
  • Saturated Fat 4
  • Sugar 8
  • Protein 9
  • Fat 13
  • Fibre 6
  • Salt 0.7

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

Method

  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.

  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.

  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.

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