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!
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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