Grilled aubergines with green beans, feta and pomegranate seeds recipe

2 ratings

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! See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 185 calories / serving

Ingredients

  • 2 small aubergines
  • 100g (3 1/2 oz) fine green beans, trimmed
  • 1/2 small red onion, finely diced
  • 50g (1 3/4oz) feta cheese, crumbled
  • 1 pomegranate, seeded, or 100g pack of pomegranate seeds
  • 2 tbsp flat-leaf parsley, roughly chopped

For the dressing

  • 45ml (3 tbsp) balsamic vinegar
  • 60ml (4 tbsp) extra-virgin olive oil
  • 1tsp Dijon mustard
  • pinch of sugar

Each serving contains

  • Energy

    765kj
    185kcal
    9%
  • Fat

    14g 20%
  • Saturates

    3g 17%
  • Sugars

    10g 11%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 10.3g Protein 4.1g Fibre 3.7g

Method

  1. 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.
  2. Heat a chargrill pan until very hot. Grill the aubergines until charred on both sides, about 1-2 minutes each. Divide between four plates.
  3. 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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