
Chargrilled aubergines and courgettes with fresh mint, marinated in balsamic vinegar. Makes an elegant salad that’s easy enough to make every day.
Serves
4
Prep
20 minutes
Cook
25 minutes
Nutritional Information:
Each 350g serving contains (excludes serving suggestion)
- KCal
- 187
- Carbs
- 17.6g
- Fibre
- 10.0g
- Protein
- 8.9g
- Fat
-
6.7g
(Low)
- Saturates
-
0.9g
(Low)
- Sugars
-
7.1g
(Low)
- Salt
-
0.03g
(Low)
- Fruit/Veg Portion
- 4
Ingredients
Ingredients
- 2 aubergines (550g), sliced
- 2 courgettes (360g), sliced lengthways
- 1 tbsp balsamic vinegar
- 10g mint, shredded
- 1 tbsp extra-virgin olive oil
- good grind black pepper
- 1 tbsp pine nuts
- 1x 80g bag fresh rocket
- 1 x 400g tin cannellini beans, drained (240g drained weight)
- 1 small red onion (120g), very thinly sliced
Method
Method
Recipe tips
- Try serving in pitta breads with a little grated cheese.
- You can use any beans you like, or try with frozen baby broad beans.