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Grilled Peach, Feta & Aubergine Salad
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.
Ingredients
- 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
- 100g feta
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
Prep: 15 mins | Cook: 16 mins
Method
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.
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