Roasted tomato and aubergine salad with feta and pine nuts Recipe
Servings: 4
Ingredients
- marinated courgette salad with goat’s cheese and pine nuts
- warm lentil and halloumi salad
- marinated tomato, avocado and mozzarella salad
- roasted butternut squash salad with goat’s cheese and red onion
- Roasted tomato and aubergine salad with feta and pine nuts
- Author: Becca @ Amuse Your Bouche
- Recipe type: Light lunch
- Prep time: 10 mins
- Cook time: 40 mins
- Total time: 50 mins
- Serves: 1-2
- 1 aubergine
- Spray oil
- 150g small tomatoes, halved (I used baby plum tomatoes)
- Salt
- Black pepper
- 75g feta cheese, crumbled
- 3tbsp fresh herbs, chopped (I used coriander and basil, but parsley and mint would both work well too – use whatever combination you fancy)
- 2tbsp pine nuts
- 1tbsp extra virgin olive oil
View Full Recipe at Amouse Your Bouche
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 4 servings | |
| Calories 293 | |
| Calories from Fat 229 | 78% |
| Total Fat 26.02g | 33% |
| Saturated Fat 10.55g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 332mg | 14% |
| Potassium 572mg | 16% |
| Total Carbs 12.03g | 3% |
| Dietary Fiber 6.3g | 21% |
| Sugars 4.93g | 3% |
| Protein 6.3g | 10% |
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