For the salad
1 tbsp olive oil
½ eggplant, cut into slices lengthways
½ romero pepper, cut into slices lengthways
100g/3½oz feta crumbled
2 tbsp olives
Large handful baby spinach leaves
small handful fresh basil leaves, chopped
small handful fresh parsley leaves, chopped
For the dressing
1 tbsp garlic infused oil
½ lemon, juice only
balsamic vinegar, for drizzling (optional)
Serves - 4
For the salad, heat one tablespoon of the olive oill in a frying pan over a medium heat and fry the eggplant and pepper slices until soft and golden. Allow to cool slightly.
Place the feta and herbs together into a bowl and mix together. Add the vegetables.
For the dressing, place the garlic infused oil, olive oil and lemon juice into a bowl and whisk together.
To serve, transfer the salad mixture into a serving bowl and pour over the dressing. Drizzle with balsamic vinegar if desired.
Recipe adapted from: Good Food