Name: Aubergine & goat’s cheese salad with mint-chilli dressing
Prep time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 aubergines; 1 tbsp extra-virgin olive oil; 2 pieces lavash bread or pitta bread; 175g cherry plum tomato halved or quartered; 4 large handfuls salad leaves; 2 shallots thinly sliced; 50g hard goat's cheese; 3 tbsp balsamic vinegar; 2 tbsp extra-virgin olive oil; 1 large handful mint leaves, finely chopped; 1 red chilli seeds removed, finely chopped; 1 shallot finely chopped

Aubergine & goat’s cheese salad with mint-chilli dressing

2 aubergines
1 tbsp extra-virgin olive oil
2 pieces lavash bread or pitta bread
175g cherry plum tomato
halved or quartered
4 large handfuls salad
leaves
2 shallots
thinly sliced
50g hard goat's cheese

For the mint-chilli dressing

3 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 large handful mint
leaves, finely chopped
1 red chilli
seeds removed, finely chopped
1 shallot
finely chopped

Method

step 1
Heat oven to 200C/180C fan/ gas 6. Cut the aubergine into 3cm chunks. Drizzle with olive oil and season. Arrange on a baking tray and roast for 25 mins or until browned.
step 2
Rip the bread into pieces and put on a baking tray. Just as the aubergine is nearly ready, pop the bread into the oven and bake for 8 mins.
step 3
To make the mint-chilli dressing, mix all the ingredients together in a small bowl and season. Toss about one-third of the dressing with the aubergine and save the rest to pour over the salad. Arrange the tomatoes, salad leaves, shallots, dressed aubergine and crisp bread on a large platter. Drizzle the reserved dressing over and scatter the goat’s cheese on top.