- 2 aubergines, thinly sliced lengthways
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 3 tbsp extra-virgin olive oil
- 12 cherry tomatoes, halved
- 1 Middle Eastern flatbread or pitta
- 3 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- handful mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 shallots, 1 finely chopped, the other thinly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 red chilli, finely chopped
- 50g goat's cheese, crumbled
- handful wild rocket, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.