FOOD: Aubergine and Goats Cheese Salad with Mint Chilli Dressing

At a recent bbq I made this aubergine and goats cheese salad to accompany our all vegetarian meal, but it would also make a delicious lunch.

It's packed full of flavour and if you're not a fan of goats cheese you can always substitute it with your favourite cheese. That's what I love about interesting salads, you can easily change it up! 

What you need:

(Serves 4) 

2 aubergines

2 chunky slices of your favourite fresh bread, I used boule

180g cherry tomatoes, I used a variety of colours (available from most supermarkets)

1 tbsp olive oil

1 bag of prepared salad leaves, I used baby leaf salad

2 shallots, thinly sliced

75g soft goats cheese

Mint chilli dressing:

3tbsp balsamic vinegar

2tbsp olive oil

1 large handful fresh mint leaves, finely chopped

1 red chilli, seeds removed and finely chopped

1 shallot, finely chopped

What to do:

1) Preheat the oven to 200'C. Cut the aubergine into chunks, drizzle with olive oil and season. Place on a baking tray and roast for 25 minutes, or until browned.

2) Rip the slices of bread into chunks and put on the baking tray with the aubergines when there is about 5-8 minutes left of the aubergines cooking time.

3) Make the mint chilli dressing - mix all of the ingredients together. Toss about one-third of the dressing with the aubergine and save the rest to pour over the salad.  I like to make and keep the rest of the dressing in a jam jar, it makes it easy to shake together and stops the salad getting soggy!

4) Place the tomatoes, salad leaves, shallots, dressed aubergine and crispy bread on a large platter. Drizzle with the rest of the dressing and break up the goats cheese over the top.

What's your favourite interesting salad?

Feel free to leave me a comment :)

Helen x