Classic winter salad: cooked vegetables (warm or room temp) arranged on a nice platter with some extra bits (cheese, nuts, some fruit if you’re feeling adventurous) and garnish. My favourite. This is a new one and really quick and easy – I did the aubergine in the time it took to carve the roast chicken, and everything else just needed to be assembled. My kind of weeknight dinner. Add some toasted seeds or nuts if you have them.
Grilled Aubergine with Feta & Sundried Tomatoes
2 tblsp olive oil
2 cloves garlic, crushed
2 rounds feta
6 sundried tomatoes, in oil/vinaigrette
fresh basil leaves
olive oil & lemon zest, to dress
Heat the crushed garlic in the oil until sizzling – I usually just combine them in a ramekin and microwave for 30 seconds or so. But you can also do it in a pan. Cut the aubergines into 1cm slices and arrange them on a metal rack over a baking sheet. Brush both sides of each slice with the garlic oil, and cook under a preheated grill for 5 minutes (or until browning) on each side. Arrange the cooked slices on a platter and scatter with the crumbled feta and sliced sundried tomatoes. Dress with a little olive oil, some lemon zest and fresh basil.
(Note to self: Next time I want to add some roughly chopped cashews)