*This recipe is gluten-free according to industry standards
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Ingredients
- aubergines 3 large, sliced into 4 lengthways
- olive oil
- butterhead lettuce 1/2
Salsa verde
- garlic 1/2 clove, chopped
- cornichons 2
- capers 1 tbsp
- anchovies 2
- flat-leaf parsley
- dill chopped to make 1 tbsp
- tarragon chopped to make 1 tbsp
- lemon 1/2, zested and juiced
- red wine vinegar 1 tbsp
- Dijon mustard 1 tbsp
Method
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Step 1
Heat a griddle pan over a high heat. Brush the aubergine slices with oil and season well.
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Step 2
Cook the aubergines in batches for 4-5 minutes until really charred and softened.
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Step 3
Keep warm in a low oven while you griddle the rest.
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Step 4
To make the salsa verde blitz the garlic, cornichons, capers and anchovies in a food processor until roughly chopped.
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Step 5
Add the remaining ingredients with 3 tbsp of olive oil, 1-2 tbsp of water and some seasoning, and pulse a few times to roughly chop the herbs.
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Step 6
Put 3 or 4 butterhead leaves on each plate, top with some chargrilled aubergine and drizzle with the dressing.
Nutritional Information
- Kcals 178
- Fat 11.2g
- Saturates 1.7g
- Carbs 9.1g
- Sugars 8.1g
- Fibre 10.5g
- Protein 4.9g
- Salt 0.8g
