Italian bean & olive salad
A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating
Italian aubergine traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 auberginessliced into half moons
- 2 tbsp olive oil
- 2 x 400g cans chopped tomatoes
- 2 garlic clovescrushed
- 70g pack black olives(we used Crespo dry black olives with herbs)
- small pack basilleaves picked, 3/4 torn
- 2 ciabattarolls, torn into chunks
- 150g ball of mozzarellatorn
Nutrition: per serving
- kcal431low
- fat22g
- saturates7g
- carbs35g
- sugars12g
- fibre12g
- protein17g
- salt2.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss the aubergine with the oil and roast for 15 mins, then stir in the tomatoes, garlic, olives and torn basil leaves, and cook for another 10 mins.
step 2
Top with the bread and dot with the chunks of mozzarella. Bake for a further 25 mins, then scatter over the remaining basil leaves before serving.
