This simple and easy to prepare salad is perfect for a healthy start to the week and it's absolutely brimming with flavour! Grilling aubergine is one of my favourite ways to eat the superstar vegetable, it's quick and adds an incredible smoky, charred flavour. The aubergine is tossed in a fragrant and tangy mix of olive oil, lemon juice, sumac and garlic, one of my absolute favourite dressings. Feta and aubergine go together like a healthy bread and butter, I rarely have one without the other, and adding the glorious cheese takes this dish into salad territory. I would happily eat this alone, but for my carnivorous boyfriend I cook up some herby chicken to make a more substantial meal.
Makes 1 large salad
2 large aubergines, cut lengthways into 5mm pieces
4 tbsp olive oil, plus extra
Juice of 1 lemon
1 tbsp white wine vinegar
1/2 tsp sumac
100g feta cheese, crumbled
100g pomegranate seeds
Fresh coriander, chopped to serve
Salt & pepper
Sprinkle the aubergine pieces with salt and leave to stand for 20 minutes. Pat down with paper to remove the excess moisture and salt.
Grease a griddle pan with olive oil and heat over a medium flame. While the pan is heating up, brush the aubergine pieces with olive oil. Transfer to the pan and cook until tender (you may need to do this in batches).
Whisk together the olive oil, lemon juice, vinegar and sumac, then season to taste.
Toss the aubergine and dressing in a serving bowl, then scatter over the crumbled feta, pomegranate seed and coriander. Serve immediately and enjoy!