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Aubergine, fig and feta salad
Ingredients
1 medium aubergine, sliced into 1cm/½in-thick rounds
2tsp fruity olive oil
100g/3½oz baby leaf spinach
2 small red onions, peeled and sliced (if strong, soak in iced water for 20 mins then drain)
100g/3½oz seedless red grapes
4 figs, cut into chunks, or use 2 passionfruit
200g pack feta cheese, crumbled
25g/1oz shelled pistachios
For the dressing:
3tbsp fruity olive oil
1tsp honey
1½tbsp cider vinegar
¼tsp each ground ginger, cinnamon and coriander
large pinch ground cumin
squeeze lemon juice (optional)
A fantastically fruity and refreshing combination, with a hint of aromatic spices
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Method
1 Heat a nonstick griddle or frying pan over a medium-high heat. Brush aubergine rounds with a little oil and cook for 3-4 mins on each side, till nicely coloured, then set aside to cool.
2 To make the dressing, mix together oil, honey, vinegar, spices and lemon juice (if using) in a bowl. Leave to infuse.
3 In a large serving dish, arrange spinach, then top with aubergine, onions, grapes, figs and feta. Just before serving, drizzle over dressing and scatter with pistachios.
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