Tomato Avocado Caprese Salad
10th April 2015
Chicken Ceasar Salad
10th April 2015
Ingredients
- 1 large or 2 small aubergines
- 2 tbsp almond flakes
- 2 tbsp flat leaf parsley chopped
- 2 tbsp dill chopped
- 4 tbsp extra virgin olive oil
- 100 gm soft goat's cheese
Servings:
Instructions
- Place the whole aubergine on the barbecue and cook, turning occasionally, until the skin is browned and crisp and the insides soft. It will collapse as it cooks, but that is OK.
- Take the aubergine off the heat, place in a colander over a bowl or sink and split it in half. Scoop the flesh out into the colander, allowing the water inside to run away completely. Reserve the skins, pat them dry with a towel and put on a serving dish they add flavor to the salad. Toast the almond flakes in a pan until golden, and set aside. Transfer the drained aubergine flesh to a board and chop, then spoon on to the aubergine skins.
- Scatter over the breadcrumbs then sprinkle on the herbs with a large pinch of salt. Finish with extra-virgin olive oil and serve with some goat's cheese.
- Enjoy!
