You can’t beat roasted aubergine in a salad and the combination of their softness against the crunch of the lettuce and beans just works so well in this dish.
I love a salad that’s packed with different vegetable combinations and the softness of the roasted aubergine and peppers works beautifully with the crisp lettuce and beans here.
Not only is this salad delicious, beautiful and colourful to look at, but is great on its own, makes a wonderful side dish or is amazing stuffed in a warm toasted pitta
The Feta crumbled on top is one of my all-time favourite toppings on a salad, well any dish really. The wonderful thing about feta is that it can almost work like seasoning bringing a salty tang to your dishes.
What you will need for the roasted aubergine, red peppers and bean salad:
- Aubergines
- are nutrient-dense which means that they contain a good amount of vitamins, minerals and fibre
- Roasted Red Peppers
- These are widely available in UK supermarkets and are a store cupboard favourite
- All the hard work has been done for you as they have been roasted, are skin free and full of flavour
- Green Beans
- You can’t beat a lightly blanched green bean in a salad for that extra crunch
- Broad Beans
- Broad beans are in season from June to mid-September. However, you can enjoy them all year round if you buy them frozen, which is what I tend to do.
- Lettuce leaves
- choose any of your favourite varieties
- I love a bit of watercress or rocket mixed in as well for that extra peppery crunch
- Feta
- Rich in calcium, phosphorus, niacin and vitamin B12, but it is also a lower calorie and saturated fat option compared to other cheeses
And for the Dressing:
- Olive oil
- I like to use a good quality greek olive oil
- White wine vinegar
- a versatile vinegar, particularly good in dressings
- Lemon juice
- for extra acidity and freshness
- Oregano
- you can use either dried or fresh
- Simply combine all the ingredients in a jar and shake well. Pour all over your salad before serving.
Diabetes Note
A no-carb count salad that is perfect on its own, as a side dish (really good with the souvlaki inspired roast chicken) or stuffed in a pitta bread for lunch.
If you want to add some complex carbohydrates for a more filling option then try some wholegrain couscous, quinoa or even sweet potato.
Roasted Aubergine, Red Peppers and Bean Salad
Attractive and delicious, this salad is great on its own, makes a wonderful side dish or is delicious stuffed in a warm toasted pitta.
4
servings15
minutes45
minutes1
hourIngredients
2 large aubergines
1 jar jar roasted pepper
200 g green beans
200 g broad beans
200 g mixed salad leaves
150 g feta cheese
- Dressing
3 tbsp olive oil
1 tbsp white wine vinegar
1/2 lemon
1 tsp oregano
Directions
- Prick a few holes in your aubergines and then place them directly on the shelf in a preheated oven at 200c /180c fan/gas mark 6 for around 45mins.
- Whilst the aubergine is roasting quickly blanch (lightly cook) the broad and green beans in boiling water. Drain and rinse them under the cold tap to stop them from continuing to cook.
- Now prepare your veg for the platter by slicing the aubergine into chunks, halving the green beans and slicing the pepper into strips.
- On a platter arrange your fresh salad leaves and then layer up the green beans, broad beans, aubergine and roasted red pepper.
- For the dressing simply combine all of the ingredients in a jar and shake well.
- Finish with the crumbled feta cheese and pouring over the dressing.
Tips and Notes
- If you want to add some complex carbohydrates for a more filling option then try some wholegrain couscous, quinoa or even sweet potato.
- Diabetes note – A no-carb count salad that is perfect on its own, as a side dish or stuffed in a pitta bread for lunch.
