Aubergine, courgette and feta salad
Serves: 4
Prep time: 10 minsTotal time: 
Recipe by Angela Boggiano. / Recipe photograph by Dan Jones.
Aubergine, courgette and feta salad
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
244Kcal
Fat
22gr
Saturates
6gr
Carbs
5gr
Sugars
5gr
Fibre
4gr
Protein
8gr
Salt
1gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 1 large aubergine
- 3 medium courgettes
- 2 tbsp olive oil
- 1 tbsp dill, finely chopped
- 2 tbsp flat-leaf parsley, finely chopped
- juice of 1 lemon
- 2 tbsp extra-virgin olive oil
- 100g feta
- 30g sunkiss tomatoes
- 25g pine nuts, toasted
- flatbreads, to serve (optional)
Step by step
Get ahead
Griddle the vegetables a few hours ahead
- Heat a griddle pan. Slice the aubergine and courgettes lengthways into slices the thickness of a one pound coin. Put them in a bowl, toss with the olive oil and season. Griddle in batches for 2-3 minutes on each side until charred and tender. Transfer to a large bowl; toss with the dill and parsley.
- To make a dressing, whisk the lemon juice with the extra-virgin olive oil; season.
- Arrange the aubergine and courgette slices on a large platter. Crumble over the feta, then scatter with the sunkiss tomatoes and toasted pine nuts. Drizzle over the lemony dressing and serve with warm flatbreads on the side.
