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Roast aubergine and broccoli salad
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1 aubergine, cut into wedges
2 tbsp olive oil
150g cherry tomatoes
1 garlic clove, crushed
1 tsp capers, rinsed and chopped
2 tsp cider vinegar
230g purple sprouting broccoli spears or tenderstem broccoli
1 tbsp chopped dill
30g feta, crumbled
2 tsp toasted flaked almonds
1. Preheat the oven to 220˚C, gas mark 8. Toss the aubergine with 1 tbsp oil, season and spread out on a roasting tray. Roast for 30 minutes, turning after 20 minutes and adding the tomatoes to the tray.
2. Meanwhile, mix the remaining oil with the garlic, capers and vinegar. Cook the broccoli in boiling water for 2 minutes, drain, then toss with the dressing, adding the aubergine and tomatoes when they’re ready.
3. Pile everything onto a serving plate and scatter with the dill, feta and almonds. Serve immediately.
Typical values per serving:
This recipe was first published in March 2012.