Aubergine & Baby Spinach Salad

IMG_0629

INGREDIENTS
Aubergines
Cherry Tomatoes
Baby Spinach

DRESSING
Olive Oil
White Wine Vinegar
Honey
Cracked Black Pepper
Garlic Puree
Dijon Mustard
Sea-salt

METHOD
Cut Aubergines into large dice, then marinate in Sea-salt, Garlic puree, Cracked black pepper and Olive Oil, then roast in oven on 180 degrees for 20 minutes, then remove and cool
Wash cherry tomatoes and baby spinach and when the aubergines are cooled then mix together

Whisk mustard, white wine vinegar, honey,Garlic puree salt & pepper then pour over and mix into salad
You can serve with either grilled chicken or steamed or grilled fish

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s