Recipe

Warm Roasted Aubergine & Broccoli Salad

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Warm Roasted Aubergine & Broccoli Salad

A hearty salad of warm roasted aubergines and salad served on a bed of baby spinach and drizzled with a tabasco and honey infused dressing.




Ingredients to serve 2

  • 1/2 head x broccoli
  • 1 tsp x chilli flakes
  • 1 clove x garlic – crush, peel and slice
  • 1 x aubergines
  • 100g x baby spinach leaves
  • 1/2 x lemon – halve and juice
  • 5g x fresh parsley – chop finely
  • 2 tbsp x olive oil (for dressing – from your pantry
  • 1/2 tsp x Tabasco Sauce
  • 1/2 tsp x honey
  • olive oil, salt (from your pantry)

Ingredients to serve 4

  • 1 head x broccoli
  • 2 tsp x chilli flakes
  • 2 cloves x garlic – crush, peel and slice
  • 2 x aubergines
  • 200g x baby spinach leaves
  • 1 x lemon – halve and juice
  • 10g x fresh parsley – chop finely
  • 4 tbsp x olive oil (for dressing – from your pantry
  • 1 tsp x Tabasco Sauce
  • 1 tsp x honey
  • olive oil, salt (from your pantry)

Method

Step 1

Preheat oven to 180⁰C.

Step 2

Cut the aubergines into fat slices - about 3cm thick. In a bowl, coat the aubergine slices in the olive oil, salt and chilli flakes. Then lay them onto a flat baking tray and place in the hot oven for ten minutes.

Step 3

Cut the florets of broccoli off the stalk and cut into bite sized pieces. Cut off the rough end of the stalk, and peel with a knife until you get to the tender pale bit inside. Slice into 2cm thick rectangles.

Step 4

After the aubergine has cooked for ten minutes, remove the tray from the oven and turn the slices over. Add the broccoli florets and stalks. Drizzle with a bit more olive oil and return to the oven for 15-20 minutes.

Step 5

Whisk the lemon juice, olive oil, tabasco and honey until combined and then add in the garlic and parsley.

Step 6

When the vegetables are ready, take them out of the oven and let them sit for five minutes.

Step 7

To serve, arrange the baby spinach on the plate and top with aubergine and broccoli. Drizzle with the dressing.