
Warm Aubergine Salad With Almond Pesto
Hearty salad packed full of flavour and taste, great with many dishes or just as a starter or snack.
Ingredients
- 2 large aubergines diced
- 24 small new potatoes, cooked and halved, skin on
- black pepper, coarsely ground
- salt
- 2 tbsp olive oil
- 400g fresh mozzarella diced
For the Salad:
- 400g Kenyan beans sliced diagonally in half (cooked)
- 2 tsp fresh red chilli, finely chopped
- 200g mixed salad leaves
- 4 tbsp sultanas
- 24 cherry tomatoes, halved
For the Dressing:
- 4 cloves of garlic finely chopped
- salt & ground black pepper to taste
- 40 leaves fresh basil
- 100g whole unskinned almonds, lightly toasted
- 175ml approx olive oil
- 40g pecorino cheese, finely grated
Method
- Pre heat the oven to 220°C / 425°F / Gas Mark 7.
- Toss the potatoes and aubergines together, mix in the oil the pepper mixture then bake for 15 minutes.
- When the vegetables are nearly cooked (10-12 minutes) add the mozzarella cheese to the tray and cook for 2 to 3 minutes until warm, do not overcook or the cheese will toughen.
- For the dressing, place all the ingredients for the dressing into a food processor and blend until fairly smooth.
- Mix the warm salad ingredients together in a bowl. Add the mixed leaves, but do not overwork.
- Finally add the beans, tomatoes, sultanas, chillies.
- Season well with salt and pepper and mix together gently.
- To serve, place a large spoonful of the salad on a plate and spoon over a generous portion of pesto.
Tips
Tags: Gluten Free
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