1 tbsp extra-virgin olive oil
2 pieces gluten free pitta bread
175g plum tomatoes, halved or quartered
4 large handfuls salad leaves
50g feta cheese
For the mint-chili dressing
3 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 large handful mint leaves, finely chopped
1 red chili, seeds removed, finely chopped
1 tsp chopped chives
Serves - 4
Heat oven to 200C/180C fan/ gas 6. Cut the eggplant into 3cm chunks. Drizzle with olive oil and season. Arrange on a baking tray and roast for 25 mins or until browned.
Rip the gluten free bread into pieces and put on a baking tray. Just as the eggplant is nearly ready, pop the bread into the oven and bake for 8 mins.
To make the mint-chili dressing, mix all the ingredients together in a small bowl and season.
Toss about one-third of the dressing with the eggplant and save the rest to pour over the salad.
Arrange the tomatoes, salad leaves, dressed eggplant and crisp gluten free bread on a large platter. Drizzle the reserved dressing over and scatter the feta cheese on top.
Recipe adapted from: Good Food