Vegetarian recipe ideas
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Heat a griddle pan over a high heat. Brush the aubergine slices with oil and season well.
Cook the aubergines in batches for 4-5 minutes until really charred and softened.
Keep warm in a low oven while you griddle the rest.
To make the salsa verde blitz the garlic, cornichons, capers and anchovies in a food processor until roughly chopped.
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.
Put 3 or 4 butterhead leaves on each plate, top with some chargrilled aubergine and drizzle with the dressing.
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