This is the kind of dish I love making for myself in summer. Continue reading
Borlotti Bean and Aubergine Salad
Recipe for 4
Prep time: 10 min
Cook time: 15 min
450 g cooked borlotti (the canned ones will also do the trick)
1 large aubergine
2 tbsp chopped basil
7-8 dry roasted walnut kernels
2 garlic cloves
2 tbsp lemon juice
4 tbsp olive oil
salt and pepper
1 spring onion
Heat oven at 240°
Cut the aubergine into cubes of about 1.5 cm. With the blade of a knife crush the garlic. Place both ingredients in a baking dish with two tbsp. olive oil, salt, pepper and paprika to taste. Toss and cook in the oven for 15 minutes. Toss the vegetables half way through the roasting process.
Meanwhile chop the spring onion and the walnut kernels and quarter the cherry tomatoes.
In a bowl make the vinaigrette bay combining the lemon juice, olive oil, salt and pepper. Remove the aubergines from the oven and add them to the salad dressing bowl with the borlotti beans, the basil and the walnut kernels and the tomatoes. Toss and on top add the chopped spring onions. Serve.