Grilled Aubergine, Feta, Olive and Mint Salad

Name: Grilled Aubergine, Feta, Olive and Mint Salad
Yield: Serves 8
Ingredients: 150–200 ml extra virgin olive oil; 5 tbsp balsamic vinegar; 2 garlic cloves, crushed to a paste; salt and black pepper; 3 aubergines, sliced lengthways 5 mm thick; good handful of black olives, e.g. Kalamata, pitted and halved; handful of mint leaves; approx, 160 g feta, crumbled; about 6 tbsp pine nuts; handful of basil leaves

Preparation info

Serves
8

Difficulty
Easy

Appears in

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

Side dish
Gluten-free
July
Summer
September
October
August
Vegetarian

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