TODAY’S RECIPE: Griddled salad jar

YOU’LL need a 2-litre jar, or a few smaller jars, to transport the salad

Ingredients

1 aubergine, sliced

1 courgette, sliced

1 tbsp olive oil

2 tomatoes, chopped

200g feta, crumbled

240g can chickpeas

100g Kalamata olives

50g sundried tomatoes

¼ cucumber, deseeded and chopped

1 yellow pepper, deseeded and sliced Small bunch mint, leaves only Small bunch dill, chopped

FOR THE PICKLED ONION DRESSING

1 red onion, sliced

½ tsp coriander seeds

50ml white wine vinegar juice

1 lemon

100ml extra virgin olive oil

Method

To make dressing, put onion in medium-sized pan. Heat gently with coriander seeds, vinegar and 50ml water for 15 minutes or until onion is bright pink and soft. Put pan to one side to cool.

Heat griddle pan until smoking hot, then brush the aubergines and courgette slices with a little olive oil. Griddle for three to four minutes on each side until char lines appear. Transfer to plate, season well, leave to cool.

Whisk lemon juice then olive oil into pan with the cooled onion. Season and tip into jar. To build salad, layer in the tomatoes followed by feta, chickpeas and olives. Push everything down a little, then add sundried tomatoes and some of their oil. Add griddled vegetables, followed by cucumber, pepper and herbs. Put on the lid and chill till ready to eat.

To serve, tip out onto a serving platter so dressing is drizzled over the top of everything last.

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