Grilled Peach, Feta & Aubergine Salad | Abel & Cole
Grilled Peach, Feta & Aubergine Salad
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Prep: 15 mins
Cook: 16 mins
Organic peaches and aubergines are grilled till lightly charred and caramelised before being tossed into turmeric and orange-scented lentils and topped with creamy crumbles of feta.
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593 kcal
(per portion)
Ingredients you'll need
  • 2 aubergines
  • 1 tbsp ground cumin
  • 2 flat peaches
  • 400g tin of lentils
  • A handful of coriander
  • 1 orange
  • A thumb of turmeric
  • 25g raisins
  • 1/2 x 200g pack of feta
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Preheat your grill to high. Trim the aubergines and chop into small chunks. Scatter into a large roasting tin and spoon over 1 tbsp ground cumin. Toss with 1 tbsp olive oil and a good pinch of salt and pepper till evenly coated. Slide under the grill for 5 mins, then turn over with a spoon and grill for a further 5 mins.

  • 2.

    Halve and stone the flat peaches. Slice into wedges. When the aubergines are soft, scoop them out of the roasting tin and into a bowl. Tip the peaches into the empty tin and drizzle over an additional tbsp of oil. Grill for 3 mins, then turn over and grill for another 3 mins.

  • 3.

    While the aubergines and peaches are cooking, drain the lentils and rinse. Shake dry and tip into a bowl. Finely chop the coriander stalks, setting the leaves to one side. Zest the orange and peel and grate the fresh turmeric. Add all 3 ingredients to the lentils, along with the juice from the orange, the raisins and a pinch of salt and pepper.

  • 4.

    Fold the grilled peaches and aubergines into the dressed lentils.

  • 5.

    Serve the salad on plates or a large platter, and finish with crumbled feta and the coriander leaves.

  • Tip

    Feta Than All The Rest
    Your leftover feta will keep, wrapped in the fridge, for3-5 days. Try crumbling it into an omelette, scattering over tomato salads or adding it to potato salads with capers, olives and lemon zest.

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