- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 aubergine, sliced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 courgette, sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 red onion, cut into chunky wedges
- 3 large sheets filo pastry
- 10-12 cherry tomatoes, halved
- drizzle of balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 85g feta cheese, crumbled
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- large bag mixed salad leaves and low-fat dressing, to serve
Heat oven to 220C/200C fan/gas 7. Pop 33 x 23cm baking tray in the oven to heat up. Brush a griddle pan with about 1 tsp of the oil and griddle the aubergines until nicely charred, then remove. Repeat with the courgettes and onions, using a little more oil if you need to.
Remove the tray from the oven and brush with a little oil. Brush a large sheet of filo with oil, top with another sheet, add a little more oil and repeat with the final sheet. Transfer the pastry to the hot tray, pushing it into the edges a little.
Arrange the griddled veg on top, then season. Add the tomatoes, cut-side up, then drizzle on the vinegar and any remaining oil. Crumble on the feta and sprinkle with oregano. Cook for about 20 mins until crispy and golden. Serve with the dressed mixed salad leaves.