Preparation Time
30 minutes
Serves
1
Nutrition
N/A
Puree
Blend the roasted aubergines, a few squares of feta and some of the couscous until smooth.
Finger Food
Let your baby pick at pieces of feta and aubergine.
Ingredients
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100g wholewheat couscous
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½ cubed aubergine
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Handful of sun-dried tomatoes
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50 g feta, cubed
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Handful of fresh mint leaves
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For the dressing, mix:
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1 tbsp extra virgin olive oil
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1 tsp balsamic vinegar
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Pinch of salt and pepper
Perfect for using up leftover roasted veg, this salad is a perfect dish to take into the office for lunch
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Roast the cubed aubergine in an oven (1800C) for 25 minutes or until soft.
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Soak the couscous in 175ml boiling water, leaving for at least 10 minutes until it has soaked up the water and you can fluff up with a spoon.
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Assemble all the salad ingredients together, starting with few spoonfuls of couscous, spreading it around the plate.
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Then pile on the sun-dried tomato, feta and aubergine.
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Finally top with mint leaves and serve with the dressing on the side.
For a vegan alternative, replace the feta with 100g tinned white beans, such as cannellini or haricot
This recipe is taken from Salad Love by David Bez (Quadrille, £16.99). Photography by David Bez.