Last week I made this fantastic salad, and I have a feeling I will eat it all summer long. It is just that good. And apart from tasting good it is also good for you. Not bad, heh?
I ate it as it is pictured above, on its own, both for dinner one day and lunch the next. It would of course work well for a summer barbecue or a picnic too.
A salad is a salad; so look at the recipe below as a guide instead of a proper recipe. With the right ingredients you can’t go wrong.
Summer salad with sweet potato, aubergine, spring onions and feta, 2 portioner
2 baby aubergine
1 sweet potato
2 handfuls rocket
100 g feta
3 spring onions, chopped
½ lemon, the juice
extra virgin olive oil
Wash the aubergine and cut into cubes of ½ x ½ cm. Peel the sweet potato and cut into equal cubes. Place in a roasting dish and coat with olive oil. Season. Roast unril soft, about 20-30 minutes, 200C.
When the vegetables are done, take out two salad bowls and put a handful of rocket in each. Divide the sweet potato and aubergine between the bowls and crumble the feta on top. Add the spring onions and dress the salad with lemon juice and a good olive oil. Season and dig in.