Roast Aubergine, Tomato & Mozzarella Salad

Prep: 10 mins

Cook: 30 mins

Tuck into a chunky warm salad. Made with charred aubergines, roast cherry tomatoes and sweet, caramelised red onion. Nutty chickpeas soak up the flavours from the roast garlic and balsamic dressing. Perfect topped with creamy mozzarella.

This recipe is a:

See this week's box.

597 kcal
(per portion)

Ingredients you'll need

2 aubergines
250g cherry vine tomatoes
1 red onion
400g tin of chickpeas
2 tsp Italian herb blend
2 garlic cloves
1 tbsp balsamic vinegar
100g mozzarella

From your kitchen

4 tbsp olive oil
Sea salt
Freshly ground pepper
1 tbsp cold water

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the tops off the aubergines and chop them into 8 wedges each. Halve them widthways, then place in a large roasting tin. Strip the tomatoes off their vines and add to the tin. Peel the red onion and slice it into 8 wedges. Add to the tin.
2.
Drain the chickpeas and tip them into the tin. Drizzle over 2 tbsp olive oil and sprinkle over the Italian herb blend. Toss the veg and chickpeas to coat them in the seasoning. Wrap 2 garlic cloves in a piece of foil and pop in the tin.
3.
Roast the veg and chickpeas for 30 mins till tender and a little charred. Remove from the oven.
4.
Carefully unwrap the garlic parcel. Peel off the papery skins. Scoop the roasted garlic cloves into a bowl and mash with a fork. Add the balsamic vinegar, 2 tbsp olive oil and 1 tbsp water. Season with a little salt and pepper. Whisk together to make a dressing. Drizzle over the roast veg and turn to coat.
5.
Divide the roast veg and chickpeas between 2 warm plates. Drain the mozzarella and tear it over the salads. Serve straight away.

This recipe is from

Goat's Cheese & Lentil Salad

See this week's box