2 eggplant

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
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