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Griddled aubergine, Parma ham & ricotta salad
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2 aubergines, trimmed
3 tbsp olive oil
270g pack cherry vine tomatoes
2 tbsp whole milk
Finely grated zest and juice of 1 small lemon
2 tbsp grated Parmigiano Reggiano
25g pack basil, most leaves shredded, a few left whole to garnish
½ x 90g pack wild rocket
83g pack Parma ham
1. Heat a griddle pan over a high heat. Cut the aubergines lengthways into 0.5cm slices, brush all over with 1 tbsp oil and griddle, in batches, for 1-2 minutes on each side. Set aside. Toss the tomatoes (still on their vine) with another 1 tbsp oil, season and griddle for 1-2 minutes until just blistered.
2. Tip the ricotta into a bowl and, using a wooden spoon, beat together with the milk, lemon zest, Parmigiano Reggiano and shredded basil. Season.
3. Divide between four plates with the aubergine, tomatoes, rocket and ham. Mix the remaining 1 tbsp oil with the lemon juice, season and drizzle over. Scatter with the reserved basil leaves.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in April 2019.