Grilled aubergines with green beans, feta and pomegranate seeds recipe
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
- 1 tsp Dijon mustard
- pinch of sugar
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Shop ingredientsEach serving contains
- Energy
- 765kJ 185.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 10.3gProtein 4.1gFibre 3.7g
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- 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.
- See more Salad recipes
