Warm Broccoli and Aubergine Salad

  • Cook: 30 min
  • Servings: 2

Ingredients

  • 200 g tender stem broccoli , trimmed
  • 150 g mixed cherry tomatoes
  • 2 medium-sized eggplants
  • 1 tbsp baby capers , chopped
  • 2 tbsp almond flakes
  • 1 Apetina® White Cheese Slice Natural
  • A handful of dill
  • olive oil for cooking
  • juice of lemon
  • salt and pepper

Welcome to pops of flavour. The crumbled Apetina works as the badass wingman, giving the vegetables an intense salty richness.

Preheat the oven to 180C. In a large baking sheet take the tomatoes and add them to one side of the sheet. Then add the almonds to the other side and bake for 8-10 minutes until the almonds are toasted and the tomatoes are yielding or slightly blistering. Remove and set aside.

Slice the aubergine into long wedges. Heat 2 tbsp. of olive oil in a large frying pan over medium heat. Add the aubergine and cook for about 10 minutes until golden and tender, remove and keep warm.

Add a tbsp. of olive oil and add the broccoli to the pan and cook for 2-3 minutes until tinged on each side but still a little crunchy.

To make the dressing mix 3 tbsp. of olive oil, lemon juice and chopped capers, add a little salt and pepper to taste.

To assemble add the vegetables to warmed plates, smother in crumbled original Apetina block, add a little of the dressing, sprinkle with almonds and some dill. Yes, it looks nice. Tastes even better.

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