Aubergine and Rocket Salad
Summer felt like it came to an end this week but that doesn’t mean healthy eating and salads are off the menu. This easy recipe has only 2 steps in the instructions and you can make this salad just before you eat so the aubergine is still warm. Serve it alongside a piece of grilled chicken or maybe a piece of salmon or a whole sea bass. It would also be delicious with halloumi or chickpeas. This recipe serves 4 people as a side dish, but probably only 2 if it’s the main part of your meal.
1. Heat the oven to 200C/180C(fan)/gas mark 6. Cut the aubergine up into 1-2cm chunks and toss with 2tbsp of the olive oil and seasoning in a roasting tin. Roast in the oven for 30 minutes, or until the aubergine is soft and golden.
2. When the aubergine is cooked toss it with the remaining olive oil, balsamic vinegar and sultanas. Arrange on top of the rocket in a serving dish just before you’re ready to eat.
Any salad that’s left over would make a great healthy snack for lunch the following day.
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We found this recipe here