Aubergine, Sun-Dried Tomato and Pine Nut Salad
- Difficulty: easy
I love tomatoes. I think they would be my desert island food. Sun-dried tomatoes, however, take these beauties to a whole new level. Wow, are they amazing. Their flavour is just so intensly rich and complements the soft nature of the roasted aubergine (eggplant) almost too perfectly. Despite the boring connotations of salad, I can honestly say this is one of the best plates of food I’ve eaten in a while. Their is just such a wonderfully diverse range of flavours and textures, from the crunchy slices of raw courgette, to the juicy cherry tomatoes and the toasted pine nuts. It’s so easy to put together, unbelievably delicious.
– 1 aubergine
– 10 sun-dried tomatoes
– 10 cherry tomatoes
– 1 courgette
– a handful of pine nuts (35g)
– one bag of rocket (70g)
– 2 limes
– lots of salt and pepper
Slice the aubergine length-ways into about 8 slices, drizzle them with olive oil, salt and pepper and place them on a baking tray in a 200°C oven for twenty to thirty minutes. Once they have cooked and are nicely soft, chop them into cubes.
While the aubergine bakes, chop the cherry tomatoes and courgette into quarters, keeping the courgette slices nicely thin.
Wash the sun-dried tomatoes to remove excess oil, dry with kitchen-towl and slice into quarters.
Place the pine nuts in a frying pan and toast them for a few minutes until they brown slightly.
For the dressing juice the two limes and add a drizzling of olive oil, plus salt and pepper.
Mix the ingredients with the rocket in a salad bowl and enjoy your lovely salad!