Au­bergine, lemon & pepper salad


Serves 6 Prep 15 mins Cook 30 mins

2 aubergines, diced 1 red onion, chopped 6 gar­lic cloves, kept whole 2 red pep­pers, de­seeded and chopped 4 tbsp olive oil 4 vine toma­toes, chopped 1 lemon, zested and juiced 4 tbsp chopped mint 100g black olives

1 Heat oven to 220C/200C fan/gas 7. Toss the aubergines, onion, gar­lic and pep­pers to­gether with the oil, then roast for 30 mins un­til the veg­eta­bles are ten­der. Tip into a bowl. This can be done a day ahead.

2 Add the toma­toes, lemon zest and juice, then sea­son. Stir in the mint and olives. This will keep in the fridge for a few hours, but bring to room tem­per­a­ture be­fore serv­ing. PER SERV­ING 145 kcals, fat 11g, sat­u­rates 1g, carbs 10g, sug­ars 8g, fi­bre 4g, pro­tein 3g, salt 0.2g

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