Get all summery with this light supper salad. If you want a bit more of a kick to your balmy summer evenings, just up the chilli sauce quantity, or sprinkle some dried chilli flakes (which looks pretty as well)...
Serves two
Make the dressing:
1 tbs lemon juice
1 tbs groundnut oil
1 tsp sweet chilli sauce
1 tsp clear blossom honey
1 tsp finely chopped parsley
Pinch wild thyme
Mix well...
For the salad
Four handfuls seasonal salad leaves
50g feta cheese, cut into 1cm cubes
50g smoked salmon, torn roughly into strips
2 or 3 baby aubergines, or one large aubergine
A lug of groundnut oil
Pinch of sea salt
Black pepper to taste
Put a cast iron griddle pan on a high heat. Cut the aubergine lengthways
or diagonally into 5mm thick slices, and rub with the oil, salt and
pepper. Toss all the other ingredients together with most of the
dressing (reserve a little to drizzle over at the end), and arrange in
individual bowls. Grill the aubergine slices for a minute or so each
side, so you get nice charred marks across them.
When done, lay the slices over the top of the salad, and drizzle over
the remainder of the dressing.
