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Grilled aubergines with green beans, feta and pomegranate seeds recipe
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7 ratings
Try this super salad packed with veg and fruit. Made with aubergine and green beans, and topped with tangy feta and luscious pomegranates seeds, it's a real treat! See method
Ingredients
- 2 small aubergines
- 100g (3 1/2 oz) fine green beans, trimmed
- 1/2 small red onion, finely diced
- 50g (1 3/4oz) feta cheese, crumbled
- 1 pomegranate, seeded, or 100g pack of pomegranate seeds
- 2 tbsp flat-leaf parsley, roughly chopped
For the dressing
- 45ml (3 tbsp) balsamic vinegar
- 60ml (4 tbsp) extra-virgin olive oil
- 1 tsp Dijon mustard
- pinch of sugar
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
765kj
185kcal
9%
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Fat
14g
20%
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Saturates
3g
17%
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Sugars
10g
11%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 10.3g
Protein 4.1g
Fibre 3.7g
Method
- In a small jar with a fitted lid, shake together the vinegar, oil, mustard and sugar. Season. Slice the aubergines lengthways, 1cm thick. Brush with some of the dressing and season.
- Heat a chargrill pan until very hot. Grill the aubergines until charred on both sides, about 1-2 minutes each. Divide between four plates.
- Blanch the beans for 1 minute, drain, rinse in cold water and dry on a tea towel. Divide between the plates and top with red onion, feta, pomegranate seeds and parsley. Pour the dressing over each plate. Alternatively, arrange on a large serving platter.
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