Punchy flavours and plenty of crunch – you won’t even notice you’re eating a superhealthy salad!
2 aubergines, thinly sliced lengthways
3 tbsp extra-virgin olive oil
12 cherry tomatoes, halved
1 Middle Eastern flatbread or pitta
3 tbsp balsamic vinegar
Handful mint leaves
2 shallots, 1 finely chopped, the other thinly sliced
1 red chilli, finely chopped
50g goat’s cheese, crumbled
Handful wild rocket, to serve
Heat oven to 200C/180C fan/gas 6. Brush the aubergine slices with 1 tbsp of the oil, then season. Arrange on a baking tray or sheet and roast for 20 mins until browned, popping the tomatoes on the tray for the final 5 mins. Tear the flatbread into pieces and place on a separate baking sheet. Brown in the oven for 8 mins, or until crisp, then remove.
For the dressing, in a small bowl, mix the vinegar, mint, chopped shallots, chilli, remaining oil and some salt and pepper.
Scatter the aubergine slices, tomatoes, sliced shallot and crisp flatbread into a serving bowl. Pour over the dressing, sprinkle with the goat’s cheese and scatter over a little rocket.
Recipe courtesy of BBC Good Food