- 1 aubergine, sliced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 1 courgette, sliced
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tomatoes, roughly chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 200g feta, roughly crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 240g can chickpeas
- 100g Kalamata olives
- 50g sundried tomatoes
- ¼ cucumber, deseeded and roughly chopped
- 1 yellow pepper, deseeded and sliced
- small bunch mint, leaves only
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small bunch dill, chopped
For the pickled onion dressing
- 1 red onion, sliced
- ½ tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 50ml white wine vinegar
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 100ml extra virgin olive oil
To make the dressing, put the onion in a medium-sized pan and heat gently with the coriander seeds, vinegar and 50ml water for 15 mins or until the onion is bright pink and soft. Put the pan to one side to cool.
Heat a griddle pan until smoking hot, then brush the aubergines and courgette slices with a little olive oil. Griddle for 3-4 mins each side until char lines appear. Transfer to a plate, season well and leave to cool.
Whisk the lemon juice then the olive oil into the pan with the cooled onion. Season and tip into the jar. To build your salad, layer in the tomatoes followed by the feta, chickpeas and olives. Push everything down a little, then add the sundried tomatoes and some of their oil. Add your griddled vegetables, followed by the cucumber, pepper and herbs. Put on the lid and leave in the fridge or a cool box until you’re ready to eat.
To serve, tip out onto a serving platter so the dressing is drizzled over the top of everything last.