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Aubergine, courgette and feta salad


Serves: 4
timePrep time: 10 mins
timeTotal time:
Aubergine, courgette and feta salad
Recipe by Angela Boggiano. / Recipe photograph by Dan Jones.

Aubergine, courgette and feta salad


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
244Kcal
Fat
22gr
Saturates
6gr
Carbs
5gr
Sugars
5gr
Fibre
4gr
Protein
8gr
Salt
1gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 large aubergine
  • 3 medium courgettes
  • 2 tbsp olive oil
  • 1 tbsp dill, finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
  • 100g feta
  • 30g sunkiss tomatoes
  • 25g pine nuts, toasted
  • flatbreads, to serve (optional)

Step by step

Get ahead
Griddle the vegetables a few hours ahead
  1. Heat a griddle pan. Slice the aubergine and courgettes lengthways into slices the thickness of a one pound coin. Put them in a bowl, toss with the olive oil and season. Griddle in batches for 2-3 minutes on each side until charred and tender. Transfer to a large bowl; toss with the dill and parsley.
  2. To make a dressing, whisk the lemon juice with the extra-virgin olive oil; season.
  3. Arrange the aubergine and courgette slices on a large platter. Crumble over the feta, then scatter with the sunkiss tomatoes and toasted pine nuts. Drizzle over the lemony dressing and serve with warm flatbreads on the side.

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