Garlic, Tomato and Brinjal Salad

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Prep time: 15 minutes Cooking time: 30 minutes Serves: 4–5

  • 4 garlic cloves, crushed
  • 6 tomatoes, halved
  • 1 cup vine tomatoes
  • 2 large brinjals, sliced
  • Handful fresh thyme, chopped
  • 4 tablespoons (60ml) oil
  • 4 tablespoons (60ml) balsamic vinegar
  • 2 handfuls baby spinach
  • ½ cup ricotta
  • ½ cup feta
  • Handful fresh mint leaves
  • Toasted bread, for serving

Dressing

  • 6 tablespoons (60ml) oil
  • 6 tablespoons natural yoghurt
  • 6 tablespoons (60ml) balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper
  1. Preheat oven to 200˚C.
  2. Place garlic, tomatoes, brinjals and thyme onto a roasting tray. Drizzle with oil and vinegar, and roast for 25–30 minutes or until soft.
  3. Arrange spinach, cheeses and mint leaves on a salad platter. Top with grilled garlic, tomatoes and brinjals.
  4. For the dressing, oil, yoghurt, vinegar and honey in a jug. Season with salt and pepper.
  5. Serve salad with dressing and toast.