Warm salad of roasted aubergine + broccoli with anchovy lemon dressing

Warm salad of roasted aubergine + broccoli with anchovy lemon dressing

By
From
A Lot on Her Plate
Serves
2
Photographer
Helen Cathcart

This is one of the most popular recipes from the blog and I think that’s because it’s super wholesome and nutritious but tasty and sating at the same time. It centers around the badass brassica broccoli: one of the foods I really crave when I’ve been overindulging, which, as you know, happens fairly regularly. I love the nutty flavour broccoli takes on when you roast it in a bit of olive oil in a hot oven: it’s more interesting and satisfying than just blanching it, and it retains its crunch a little better, which works really well against the squish of the roasted aubergine. This recipe uses the stalks and leaves of the broccoli too as they’re just as yummy as the florets and too good to waste.

Ingredients

Quantity Ingredient

Salad

Quantity Ingredient
1 medium aubergine
extra virgin olive oil
1/2 teaspoon sea salt
1 teaspoon dried red chilli flakes
1/2 head broccoli
2 handfuls baby spinach leaves

Dressing

Quantity Ingredient
1/2 lemon, juiced
2 tablespoons extra virgin olive oil
splash tabasco
1/2 teaspoon honey
1 teaspoon tahini
1/2 small tin anchovies in olive oil, chopped
handful flat leaf parsley, finely chopped
sea salt
black pepper

Method

  1. Preheat the oven to 180ºC.
  2. Slice the aubergine into hearty rounds (about 2–3 cm thick). In a bowl, coat the aubergine in the oil, salt and chilli. Then lay them onto a flat baking tray and place in the hot oven for 10 minutes.
  3. In the meantime, cut the florets of broccoli off the stalk, reserving the stalk and any leaves, as these can be roasted too. Cut the broccoli florets into bite-sized pieces. People tend to throw the stalk away, but it’s actually just as tasty as the rest of this brassica if you get to the tender inside bit, so waste not, want not. Cut off the rough end of the stalk, and peel with a knife until you get to the tender pale bit inside. Slice into 2 cm thick rectangles.
  4. After the aubergine has cooked for 10 minutes, remove the tray from the oven and turn the rounds over. Place the broccoli stalks, florets and leaves in a roasting tray, toss with salt, pepper and olive oil and place in the oven with the aubergine for 15–20 minutes, until the aubergine is soft and golden brown and the broccoli is tinged brown. You may need to remove the leaves early, to avoid them burning.
  5. To make the dressing combine the lemon juice, olive oil, tabasco, honey and tahini in a bowl, until it’s all emulsified and then add in the chopped anchovies, and parsley.
  6. When the vegetables are ready, take them out of the oven and let them sit for 5 minutes. Arrange the baby spinach on the plate, scatter over the aubergine and broccoli, and drizzle over your dressing. This dish works well on its own as a healthy supper, or on the side with something like roast lamb.
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