Gluten Free · Main Meals · Recipes · Starters

Aubergine & Kale Salad 

Warm salads, in my book, are far superior to cold salads. I don’t seem to get the same satisfaction from a cold salad. This one is has some intense salty flavours, the lemon on the kale cuts through a them nicely – delish if you ask me. 

Equipment required 

1 mixing bowl 

1 lrg fry pan 

1 sml fry pan 

Shopping list for 2 people 

4 lrg handfuls of kale 

1 lrg aubergine 

6 grilled or roasted red pepper halves 

10-12 black olives 

40g of crumbly feta 

40g of pine nuts 

Juice of 1/2 a lemon 

Glug of oil of choice, I used avocado for the salad and cold pressed rapeseed for cooking the aubergines 

Method to the madness 

Slice the aubergine into even slices  starting top to tail. My slices were about 1.5cm thick 

Heat the pan to a medium high heat and add a glug of oil 

Pan fry the aubergine until golden on both sides, I added another glug of oil after flipping them once. If you can’t fit all the slices in at once do them in 2 batches 

While they are cooking remove any tough stalks from your kale and massage your kale with a slurp of oil and the lemon juice – do this for about 2 minutes until it has softened 

Heat the small fry pan to a medium heat and add the pinenuts, toast until golden, moving them often in the pan 

Remove the pit from the olives and roughly chop 

Now assemble the salad on two plates, one for each person. Lay down the kale first and top with warm aubergine slices and red pepper – crumble the feta evenly and then sprinkle the olives and the pinenuts over the top 



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