This beautiful, colourful salad is great for the spring and summer and goes amazingly well with barbecues. It's super simple, but really impressive and packs a punch.
Full recipe below video
2 Aubergines, diced into roughly 1 inch (2.5cm) pieces
2 red onions, sliced
3 mild chillies, sliced (it's worth tasting a small piece to check the heat!)
Half bunch of coriander, shredded
1 tsp whole or ground cumin (whole cumin gives a nice texture)
About 2 tbsp olive oil
About 10 cherry tomatoes cut in half
sea salt to taste
- Mix the aubergine, onion, chilli, cumin, salt and about 1 tbsp olive oil. Roast at 230C until all is soft and charred. This will take between 20 minutes and half an hour depending on your oven.
- Allow to cool slightly.
- Mix in the tomatoes, coriander and the rest of the olive oil and it's ready to serve.
- It's at it's finest while still slightly warm, but keeps well for a few days in the fridge.