Aubergine Parsley Salad
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 5.2 oz roasted almonds
- 2 large aubergines
- 100g chopped parsley
- 1 tablespoon of apple cider vinegar
- ½ lemons
- drizzle of olive oil
- pinch of sea salt
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Preparation
Step 1
Preheat oven to 200C (400F), fan setting.
Step 2
Place the chopped aubergines onto a baking tray and drizzle in olive oil and a pinch of salt.
Step 3
Mix well and cook for 40-45 minutes until soft. Once cooked, remove and leave to cool.
Step 4
Once the aubergine is cool, place it into a large bowl with the roasted almonds, chopped herbs, apple cider vinegar, lemon juice, 1 tablespoon of olive oil and a pinch of salt and mix everything together.
Step 5
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