Aubergine, fig and feta salad

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 1 medium aubergine, sliced into 1cm/½in-thick rounds
• 2 teaspoon(s) 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
• 200 gram(s) pack feta cheese, crumbled
• 25g/1oz shelled pistachios
• For the dressing:
• 3 tablespoon(s) fruity olive oil
• 1 teaspoon(s) honey
• 1½tbsp cider vinegar
• ¼tsp each ground ginger, cinnamon and coriander
• 1 large pinch ground cumin
• squeeze lemon juice (optional)

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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