The aubergine and courgette together make this quite substantial for a main course.

Serves 2-3

Time: 30 minutes

Ingredients

• 1 small-medium aubergine

• 1 courgette

• About 4 sundried tomatoes in oil, roughly chopped

• 6 cherry tomatoes

• 100g feta

• Mixed salad leaves of your choice

• 25g pine nuts, toasted in a dry pan

• Small handful of parsley, chopped

• Juice of half a lemon

• Olive oil

 Instructions

1. Heat your griddle pan.

2. Slice the aubergine and courgette in to rounds, about 3mm thick then toss them lightly in olive oil with some salt and pepper.

3. Griddle the vegetables on both sides for about 2-3 minutes each, or until you have some nice char marks. Pile them in to a large salad bowl.

4. Halve the cherry tomatoes then add to the bowl. Add in chopped parsley, sundried tomatoes (don’t be afraid to add some of the oil from the tomatoes in to the bowl), crumble in the feta.

5. Toast the pine nuts until lightly coloured then add in to the bowl.

6. Drizzle a dash of olive oil, maybe ¼ of a tablespoon and the juice of half the lemon then toss everything together.

7. To serve, add the mixed salad leaves to the plate (I prefer not to mix these in with the rest of the salad as the dressing  and residual heat from the griddled veg and pine nuts can make the leaves wilt) and pile the rest of the salad on top.

8. To make the meal even more substantial, you could add in some couscous, chickpeas or serve with pitta bread.