2 red pepper

1 red chili, deseeded and sliced

3 eggplant, cut into chunks

6 tbsp extra-virgin olive oil

200g green bean, blanched

100g black olives, sliced

200g feta cheese, drained and crumbled

100g mixed salad leaves

handful parsley, roughly chopped

For the dressing

2 tbsp balsamic vinegar

5 tbsp extra-virgin olive oil


Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting.

Cut the peppers into quarters, then place them, skin-side up, on a baking sheet.

Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins.

When cool enough to handle, scrape skins off, discard, then set the peppers aside.

Place the eggplant on a baking tray, drizzle with olive oil, then season with salt and pepper. Roast until golden and softened – about 25 mins.

Meanwhile, combine all the dressing ingredients and mix well.

To serve, place the eggplant, green beans, olives and peppers on a large serving plate.

Scatter with the feta and salad leaves. Pour the dressing over, then finish with the parsley.

Recipe adapted from: Good Food

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