GRILLED AUBERGINE SALAD

Looking for delicious summer dishes to serve these holidays? You can’t go wrong with these two when guests pop round

INGREDIENTS

• 45ml olive oil
• 5ml crushed garlic
• 2–3 medium-sized aubergines, thinly sliced
• salt and freshly ground black pepper
• 5ml ground cumin
• 3ml cayenne pepper
• 10ml sesame oil
• 15ml white balsamic vinegar
• 45ml orange juice
• zest of ½ orange
• 125g feta cheese, cubed
• 50g pomegranate rubies
• 15g fresh mint, chopped
• 10g fresh flat-leaf parsley, chopped

METHOD

1. To make salad: mix the oil and garlic together. Brush both sides of the aubergine slices with the olive oil mixture and season with salt and pepper.
2. Cook the aubergines on an open grill in batches in a single layer for 2–3 minutes per side, or alternatively in a griddle pan. Arrange on a serving platter.
3. Mix the cumin, cayenne pepper, sesame oil, vinegar, orange juice and orange zest together and pour over the aubergines. Cover with cling film and chill in the fridge.
4. Bring to room temperature before serving and top the salad with feta cheese, pomegranate rubies, mint and parsley. Serve with the lamb cutlets or as a vegetarian alternative.

(Serves 4–6)

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