Waitrose and Partners
Grilled aubergine & goat s cheese salad

Grilled aubergine & goat s cheese salad

This salad is packed with goodness and flavour, perfect as a light lunch or to bring to a barbecue.

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  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

Ingredients

  • 2 aubergines (about 300g each)
  • 1 tbsp extra virgin olive oil (or use the oil from the tomatoes)
  • 125g Bettine Goat’s Cheese Slices, cut into small pieces
  • 1 lemon, zest and juice
  • 1 tsp dried oregano
  • 190g sun drenched tomatoes, drained (1 tbsp oil reserved, if using)
  • 1 garlic clove, crushed
  • 400g can chickpeas, drained and rinsed
  • 25g mint, leaves torn

Method

  1. Heat the grill to medium. Slice the aubergines on the diagonal into roughly 2cm-thick slices; score deeply on both sides. Brush with the oil, season, put on a non-stick baking tray and grill for 20 minutes, turning halfway, until softened. Scatter over the goat’s cheese, lemon zest and oregano, then grill again briefly until golden.

  2. Chop the tomatoes and mix with the lemon juice and garlic. Spread the chickpeas over a large serving plate and mash roughly with the back of a fork to break up slightly.

  3. Spoon most of the tomato dressing over the chickpeas, top with the aubergines and ½ the mint, then toss together. Scatter over the remaining mint and dressing before serving with flatbreads, if liked.

Cook’s tip

You could also use dried chickpeas in this recipe. Soak them in cold water for at least 12 hours, then simmer in fresh water for 1-2 hours until tender.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,064kJ/ 495kcals

Fat

26g

Saturated Fat

12g

Carbohydrates

32g

Sugars

9.6g

Fibre

16g

Protein

24g

Salt

1.4g

Rating details

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