7 Ways
By Jamie Oliver
About the recipe
Here, I’m transforming the humble aubergine into a vibrant salad, topped with a pesto-style dressing that’s full of sweet, sour, and salty flavours. What’s more, the oven does all the hard work for you – with just five minutes of love and care, you can dish up something that’s full of life and colour.
Recipe From
2 aubergines (250g each)
1 bunch of mint (30g)
20g skin-on almonds
1 lemon
1 tablespoon runny honey
extra virgin olive oil
8 mixed-colour olives (stone in)
40g feta cheese
100g bag of mixed salad
Pistachios or pine nuts would work well in place of the almonds in this tasty pesto-style dressing.
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