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

30-60 minutes 4 servings 400 kcal or less healthy low calorie mains mediterranean moroccan new salads for spring

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Source

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

Method

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.