Grilled aubergine, pomegranate and almond salad

Grilled aubergine, pomegranate and almond salad serves 2; vegetarian 

this filling and nutritious salad has a fruit and nut twist 

Ingredients:

  • 1 aubergine, sliced into 1 cm discs
  • 1 pomegranate, seeds remove13632630_1201197223276794_1438748936_o
  • 1 hass avocado
  • A handful of almonds
  • 1 beetroot, chopped
  • 100g feta, chopped into cubes
  • 1 tsp chilli flakes
  • 1 tbsp extra virgin olive oil
  • Drizzle of tahini, to serve

Method:

  1. Fry the aubergine in olive oil, salt and chilli flakes, for 3 minutes on each side. You may need to add a dash more oil. Remove from the pan and place on kitchen roll, which will soak up the excess oil.
  2. Keep the heat on, and toast the almonds in the pan for 2 minutes, continuously tossing.
  3. Arrange the aubergine discs on the plate and scatter over the avocado, beetroot, feta, pomegranate and almonds. Drizzle with tahini and a squeeze of lemon.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s