Grilled aubergine & goat s cheese salad

Name: Grilled aubergine & goat s cheese salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 2 aubergines (about 300g each); 1 tbsp extra virgin olive oil (or use the oil from the tomatoes); 125 g Bettine Goat’s Cheese Slices, cut into small pieces; 1 lemon, zest and juice; 1 tsp dried oregano; 190 g sun drenched tomatoes, drained (1 tbsp oil reserved, if using); 1 garlic clove, crushed; 400 g can chickpeas, drained and rinsed; 25 g mint, leaves torn

This salad is packed with goodness and flavour, perfect as a light lunch or to bring to a barbecue.

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Serves2
CourseLunch
Prepare15 mins
Cook25 mins
Total time40 mins

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2 aubergines (about 300g each)
1 tbsp extra virgin olive oil (or use the oil from the tomatoes)
125g Bettine Goat’s Cheese Slices, cut into small pieces
1 lemon, zest and juice
1 tsp dried oregano
190g sun drenched tomatoes, drained (1 tbsp oil reserved, if using)
1 garlic clove, crushed
400g can chickpeas, drained and rinsed
25g mint, leaves torn

Heat the grill to medium. Slice the aubergines on the diagonal into roughly 2cm-thick slices; score deeply on both sides. Brush with the oil, season, put on a non-stick baking tray and grill for 20 minutes, turning halfway, until softened. Scatter over the goat’s cheese, lemon zest and oregano, then grill again briefly until golden.
Chop the tomatoes and mix with the lemon juice and garlic. Spread the chickpeas over a large serving plate and mash roughly with the back of a fork to break up slightly.
Spoon most of the tomato dressing over the chickpeas, top with the aubergines and ½ the mint, then toss together. Scatter over the remaining mint and dressing before serving with flatbreads, if liked.

Cook’s tip

You could also use dried chickpeas in this recipe. Soak them in cold water for at least 12 hours, then simmer in fresh water for 1-2 hours until tender.

Typical values per serving when made using specific products in recipe