Moreish aubergine salad

Feta cheese, mint, olives, almonds, lemon & honey

Moreish aubergine salad

Moreish aubergine salad

Serves Serves 2
Time Cooks In55 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 340 17%
  • Fat 24.1g 34%
  • Saturates 5.3g 27%
  • Sugars 15.7g 17%
  • Salt 0.8g 13%
  • Protein 9g 18%
  • Carbs 25.1g 10%
  • Fibre 9.3g -
Of an adult's reference intake
Recipe From

7 Ways

By Jamie Oliver
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  • 2 aubergines , (250g each)
  • 1 bunch of mint , (30g)
  • 20 g skin-on almonds
  • 1 lemon
  • 1 tablespoon runny honey
  • extra virgin olive oil
  • 8 mixed-colour olives , (stone in)
  • 40 g feta cheese
  • 100 g bag of mixed salad
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Recipe From

7 Ways

By Jamie Oliver
Tap For Ingredients


Preheat the oven to 180°C/350°F/gas 4. Prick the aubergines and place directly on the bars of the oven. Roast for 50 minutes, or until beautifully soft, tender and juicy.

Pick the baby mint leaves and put aside. Pick the rest of the leaves into a pestle and mortar, then add the almonds and roughly crush and pound together. Finely grate in the lemon zest, squeeze in the juice, and muddle in with the honey and 2 tablespoons of extra virgin olive oil. Squash and destone the olives, tear the flesh into the mix, and crumble in the feta. Mix it all together, then season to perfection with black pepper. Divide the salad and baby mint leaves between your plates. Slice the soft aubergines down the middle and place on top, then smother with the incredible, moreish pesto-style dressing. I like to attack the whole thing, chopping, tossing and mixing everything together as I tuck in. Delicious hot or cold.


In a bowl, mix together 4 heaped tablespoons each of self-raising flour and natural yoghurt until you have a dough. Divide into two or four, and roll out nice and thin on a flour-dusted surface. Now you can either leave it plain or embellish it with some fresh herbs, such as thyme or rosemary, and maybe a few slices of garlic – then roll them into the dough so they’ll cook as one. Either pop in a hot oven for a few minutes, or cook in a hot non-stick frying pan for a couple of minutes on each side. Kiss with oil, and serve.

– You need your salad leaves to be nice and dry if you want your dressing to stick to them. My top tip is to wrap your washed leaves in a clean tea towel – not too tight – then gather it up and give it a good shake about to remove all that excess moisture.

– Pistachios or pine nuts would work well in place of the almonds in this tasty pesto-style dressing.

Recipe From

7 Ways

By Jamie Oliver