Warm courgette and aubergine salad recipe

  • Serves 4
  • 20 mins to prepare and 30 mins to cook
  • 225 calories / serving
  • Healthy
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178963 HERO

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.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 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
  • 50g (2oz) whole almonds
  • generous pinch sea salt
  • freshly ground pepper
  • watercress, to garnish
  • mustard, to garnish
  • Energy 930kj 225kcal 11%
  • Fat 15g 22%
  • Saturates 3g 16%
  • Sugars 5g 6%
  • Salt 2.6g 44%

of the reference intake
Carbohydrate 6.6g Protein 15.9g Fibre 5.3g


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