Warm zucchini and eggplant salad recipe

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178963 HERO
  • Rating: 0 stars
  • Cost per serving: £2.11
  • 20 mins to prepare and 30 mins to cook Takes: 20 mins to prepare and 30 mins to cook
  • 4 Serves: 4

Pre-heat the oven to 180 C.

In a roasting tin, place the aubergine, oil, garlic and red onion and bake in the oven for 15 minutes. Remove from the oven and add the courgettes, herbs and the almonds and roast for a further 15 minutes. Cool and arrange on four plates with the almonds, prosciutto and cress on top. As an optional topping, sprinkle cubes of halloumi cheese.

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  • 2 aubergine, sliced
  • 2 courgettes, sliced
  • 175g prosciutto, torn into pieces
  • 1 red chilli, sliced
  • 1 clove of garlic, minced
  • 1 red onion, sliced
  • 20g olive oil
  • ½tsp thyme
  • ½tsp oregano
  • 30g whole almonds
  • sea salt
  • freshly ground pepper
  • mustard
  • cress, to garnish
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2 of you five-a-day Each serving contains
  • Calories 274 14%
  • Sugar 17g 19%
  • Fat 11g 16%
  • Saturates 2g 9%
  • Salt 0.5g 9%
of an adult's Reference Intake amount. Find out more
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