Grilled Aubergine, Feta, Olive and Mint Salad

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Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

A summer favourite of Riverford Cook Anna. Serve this salad at room temperature to enjoy the flavours at their best. Grilling the aubergines on a barbecue would be even better, heightening their smoky favour.

Ingredients

  • about 6 tbsp pine nuts
  • 2 garlic cloves, crushed to a paste
  • 5 tbsp

Method

Lightly toast the pine nuts in a dry frying pan, tossing them frequently, until golden. Make a dressing by whisking the crushed garlic with the vinegar, olive oil and salt and pepper to taste. How much oil you need will depend on the strength of your balsamic vinegar, and personal taste. Go easy on the salt as the feta and olives will all be a little salty anyway.

Heat a cast-iron gridd