Griddled aubergine & Goat’s cheese salad

Griddled aubergine & Goat's cheese salad
Griddled aubergine & Goat’s cheese salad
  • 2 tbsp Sultanas
  • 4 Slices of medium hard Goat’s cheese
  • 4 tbsp Olive oil
  • 1 tsp Dried chilli flakes
  • 2 Aubergines, thinly sliced
  • 1 Clove of garlic – crushed
  • 2 tbsp Clear honey
  • 1 tsp Fresh, chopped chilli
  • 2 tbsp balsamic vinegar
  • 4 tbsp Olive oil
  • A handful of fresh, chopped Coriander
  • A handful of mixed salad leaves per person
  • 3 tbsp Pine nuts

Soak the sultanas in boiled water for a few minutes to soften. Place the slices of goat’s cheese on a baking tray lined with a sheet of bako-glide. Slide the tray onto the top set of runners in the roasting oven and grill until golden brown and bubbling. In a conventional oven grill the cheese under a hot grill until brown. Meanwhile mix the olive oil and dried chilli and brush over the sliced aubergine. Heat a large circle of bako-glide on the simmering spot for a few minutes then brown off the aubergines on both sides – in batches if necessary. If you have a conventional oven, fry off the aubergine slices in a large non-stick frying pan. In a small bowl mix the sultanas, garlic, honey, fresh chilli, vinegar & oil to make a dressing. Toss together the Coriander, mixed leaves and the dressing. Arrange a handful on each plate, scatter over some pine nuts, lay on a few slices of griddled aubergine and top off with the molten goat’s cheese.

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