zoom Griddled aubergine, Parma ham & ricotta salad
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    Griddled aubergine, Parma ham & ricotta salad

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    Griddled aubergine, Parma ham & ricotta salad

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4

    Ingredients

    2 aubergines, trimmed
    3 tbsp olive oil
    270g pack cherry vine tomatoes
    100g ricotta
    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 

    Method

    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.
     

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