Black Kalamata olives, capers, feta and juicy tomatoes bring a taste of the Mediterranean to this aubergine salad.
Serves 2
1 aubergine
Lemon juice
100g cucumber, cut into small chunks
200g salad leaves (such as rocket, chard, spinach and watercress)
1 tbsp finely chopped red onion
Handful of black olives, ideally Kalamata
6-8 small ripe tomatoes, halved
1 tbsp capers
Handful of parsley leaves, left whole
Extra virgin olive oil
Salt and freshly ground black pepper
100g feta, crumbled
Method
1 Preheat the grill to high. Place the whole aubergine under the grill and cook, turning, until the skin is charred. Set aside to cool for a few minutes
2 Cut the aubergine in half and scoop the flesh into a bowl. Chop into bite-sized chunks and squeeze over a little lemon juice to stop it discolouring.
3 In a large serving bowl, place the cucumber, salad leaves, onion, olives, tomatoes, capers and parsley. Drizzle over a little olive oil, season well and toss to coat. Scatter with feta, add the aubergine, and gently toss again.
Roasted aubergine and caper salad from The Islands Of Greece by Rebecca Seal (Hardie Grant, £25). Photography by Steven Joyce.