AUBERGINE & GOAT'S CHEESE SALAD WITH MINT-CHILLI DRESSING

Aubergine & goat's cheese salad with mint-chilli dressing image

Packed with punchy flavours, this vegetarian main course salad contrasts earthy goat's cheese with tangy dressing and roasted vegetables

Provided by Jennifer Joyce

Time 40m

Number Of Ingredients 12

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 262 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium