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    Roasted Aubergine and Feta Salad

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    *mandatory

    Roasted Aubergine and Feta Salad

    This delicious starter is ideal for making the day before, and it’s very transportable too.

    • Nut Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 8

    Ingredients

    • 530g jar Cooks’ Ingredients Sunkissed Tomatoes In Olive Oil
    • 2 aubergines, cubed
    • 3 red onions, each cut into eight wedges
    • 4 tbsp Cooks’ Ingredients Quartered Kalamata Olives
    • 400g Cypressa Greek Feta, broken into cubes
    • 25g pack fresh basil or 20g pack mint leaves, roughly torn
    • 2 tbsp red wine vinegar
    • 2 Waitrose Tomato And Garlic Flatbreads

    Method

    1. Preheat the oven to 200°C, gas mark 6. Drain the sunkissed tomatoes and reserve 2-3 tbsp of the oil. Place the oil in a large roasting tin. Add the aubergines and red onions and toss well. Roast for 30 minutes, stirring once or twice until cooked through and golden. Leave to cool.
    2. Stir the sunkissed tomatoes, olives, feta, herbs and vinegar into the roasted veg and transfer to a plastic container. Seal and place in fridge.
    3. Cook the flatbreads according to pack instructions and cut into wide fingers to serve.

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    Cook's tips

    The wonderful flavours of this salad really come out if served at room temperature, so don’t worry about keeping it cool while travelling to the party.

    Drinks recommendation

    Cave de Beblenheim Pinot Gris Reserve 2007 (Vegetarian)
    The starter needs a wine with enough acidity to balance the tomato and feta, but also with plenty of minerality and flavour to stand up to the aubergine, onion and herbs. This Pinot Gris is wonderfully aromatic and fresh – perfect with this combination of flavours.

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    4 stars

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