Fire up the barbecue for this Mediterranean salad that makes a fabulous side for a lamb roast.
- Heat a barbecue or chargrill on medium-high. Cut 200g Lebanese eggplant in half lengthways. Spray with olive oil. Season. Cook for 3-4 minutes each side or until tender. Transfer to a large bowl. Cool slightly.
- Add 1/2 cup pitted kalamata olives, 50g crumbled Greek feta and 30g baby rocket leaves.
- Whisk 1 tablespoon extra virgin olive oil, 2 teaspoons red wine vinegar and 1/2 teaspoon caster sugar in a small jug. Pour the dressing over the salad.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set