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Grilled aubergine, cucumber & bread salad
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Serves: 3-4 as a side
1 large Essential Aubergine, cut into 0.5cm-thick slices
2 tbsp white wine vinegar
6 tbsp olive oil
1 unwaxed lemon, finely grated zest
2 cloves garlic, crushed
1 cucumber, cut into small chunks
200g stale bread (sourdough, ciabatta etc), torn into chunks
½ x 20g pack dill, leaves only, chopped
25g pack flat leaf parsley, leaves only, chopped
50g walnuts, toasted
Natural yogurt, to serve
1. Place a griddle over a high heat. Once hot, cook the aubergine in batches for 2-3 minutes, until tender and nicely charred. In a small jug, mix together the vinegar, oil, lemon zest and garlic. Season.
2. Tear the aubergine into a large bowl and add the cucumber, bread, dill, parsley and walnuts.
3. Pour over the dressing and toss to combine, then serve with a spoonful of yogurt.
Cook's tip If you don’t have stale bread, pop the torn bread onto an oven tray and bake at a low temperature for 10-15 minutes.
Typical values per serving: