Mother and Baby

Feta, Couscous & Roasted Aubergine Salad

  • Serves: 1
  • Preparation time: 30 minutes

Method

Perfect for using up leftover roasted veg, this salad is a perfect dish to take into the office for lunch

  1. Roast the cubed aubergine in an oven (1800C) for 25 minutes or until soft.
  2. Soak the couscous in 175ml boiling water, leaving for at least 10 minutes until it has soaked up the water and you can fluff up with a spoon.
  3. Assemble all the salad ingredients together, starting with few spoonfuls of couscous, spreading it around the plate.
  4. Then pile on the sun-dried tomato, feta and aubergine.
  5. Finally top with mint leaves and serve with the dressing on the side.

 For a vegan alternative, replace the feta with 100g tinned white beans, such as cannellini or haricot

This recipe is taken from Salad Love by David Bez (Quadrille, £16.99). Photography by David Bez.

Salad Love

Nutrition

N/A

Puree

Blend the roasted aubergines, a few squares of feta and some of the couscous until smooth.

Finger Food

Let your baby pick at pieces of feta and aubergine.
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