Description
This flavourful Aubergine Salad makes one light, tasty and quick lunch. It includes pasta, pomegranate cheese and herbs.
Ingredients
Units
Scale
Salad Dressing
- 45ml (3 tbsp) olive oil
- 2 clove of garlic
- 3g (1 1/2 tsp) oregano, dried
- 3g (1 1/2 tsp) paprika
- 2g (1 tsp) dried chilli flakes
- 1g (1/2 tsp) sea salt
- 1g (1/2 tsp) ground pepper
- 37ml (2 1/2 tbsp) balsamic vinegar
Roasted Vegetables
- 1 aubergine, cut into 8 wedges and top removed
- 1 medium red onion, cut into 8 wedges, skinned and root removed
- 12 cherry tomatoes, halved
- 12g (1 1/2 tbsp) capers
- 8g (1 tbsp) pine nuts
- 2 dry figs, finely chopped
To Serve
- 200g (2 cups) farfalle pasta (or 1 cup of orzo or faro)
- 200g (1 pack) vegan feta cheese
- 40g (1/4 cup) pomegranate arils
- a handful of basil leaves
Instructions
- Preheat the oven to 200°C/180° fan/390°F/ Gas mark 6.
- For the Salad Dressing: In a large bowl, mix together all the ingredients for the sauce, apart from the balsamic vinegar. Set aside.
- For the Roasted Vegetables: Lay the aubergine on a baking tray and place in the oven for 20 minutes turning half way through.
- Add the remaining vegetables to the tray.
- Pour the sauce over the vegetables and then toss the vegetables vigorously until all surfaces are covered.
- Transfer to the oven and cook for another 20 minutes. Halfway through, drizzle over the balsamic vinegar and mix, then cook for the remaining allotted time.
- While the vegetables are roasting, cook the pasta as per instructions on the packaging.
- Remove the vegetables from the oven and set aside to cool.
- Portion up the pasta and top with the roasted vegetables.
- To Serve: crumble over the feta, sprinkle with the pomegranate arils and top with basil leaves.
- This salad is delicious, warm or cold, Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Roast
- Cuisine: Mediterranean