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.


  • 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


  1. Pre heat the oven to 220°C / 425°F / Gas Mark 7.
  2. Toss the potatoes and aubergines together, mix in the oil the pepper mixture then bake for 15 minutes.
  3. 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.
  4. For the dressing, place all the ingredients for the dressing into a food processor and blend until fairly smooth.
  5. Mix the warm salad ingredients together in a bowl. Add the mixed leaves, but do not overwork.
  6. Finally add the beans, tomatoes, sultanas, chillies.
  7. Season well with salt and pepper and mix together gently.
  8. To serve, place a large spoonful of the salad on a plate and spoon over a generous portion of pesto.



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