Foodie Friday: Warm salad of roast aubergine & broccoli with a lemon, anchovy & parsley dressing. This works well as a main meal or as a side dish for grilled meats like lamb. Serves 2.
Ingredients for the salad:
One aubergine, sliced in 1inch rounds
A head of broccoli
One teaspoon of dried red chilli flakes
1/2 teaspoon of Maldon sea salt
Two handfuls of baby spinach leaves
Ingredients for the dressing:
Half a small tin of anchovies in olive oil, chopped
1 garlic clove crushed
The juice of half a lemon
A handful of flat leaf parsley, chopped
Five teaspoons of olive oil
A splash of tabasco
Half a teaspoon of honey
Method: Heat the oven to 180. In a bowl, coat the aubergine in the oil, salt and chilli. Place on a flat baking tray and roast in the hot oven for ten minutes. Cut the broccoli into bite sized pieces. The stalk can be peeled and roasted too. After ten minutes, turn the aubergine over and add the broccoli florets, stalk and any leaves to the tray. Drizzle with a bit more olive oil and return to the oven for 15-20 minutes.
While that’s cooking make the dressing: Combine the lemon juice, olive oil, tabasco, honey until it’s all emulsified and then add in the chopped anchovies, garlic and parsley. Serve on a bed of spinach.