Aubergine and pasta salad
Aubergine and pasta salad is inspired by the popular Spanish dish, berenjenas con miel (aubergines with honey). It is a hearty salad packed with a variety of flavours and textures.
Ingredients
- 2 aubergines medium sized
- 225 g dried pasta spirals
- 1 green pepper
- 80 g walnuts
- 5 dessertspoons honey
- 1 tablespoon olive oil
- 1 handful spinach to garnish
- 1 pinch sea salt
Instructions
- Peel the aubergines. Cut into batons and sprinkle with sea salt. Heat the olive oil in a roasting tin and add the aubergines to the hot oil. Spoon the honey over the aubergines.
- Cut up the green pepper, add to the roasting tin, and roast the aubergines and peppers until cooked.
- Toast the walnuts on a metal baking sheet in the oven for a few minutes. Check regularly as they don't take long to toast and will burn easily.
- Cook the pasta until it is al dente and drain.
- Place the cooked pasta in a bowl and drizzle over a little olive oil. Add the green pepper, aubergines and walnuts and mix together. If there is any honey left in the roasting tin then add this to the salad. Add green leafy salad leaves or any other garnish of your choice.
Nutrition
Calories: 567kcalCarbohydrates: 53gProtein: 16gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gSodium: 1111mgPotassium: 1130mgFiber: 15gSugar: 18gVitamin A: 1737IUVitamin C: 44mgCalcium: 96mgIron: 4mg
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