Aubergine, Feta and Pomegranate Salad by London Chef Pauline Byres

This month, talented chef Pauline Byres, shares a delicious recipe with BWB, that is perfect for this season!
After many years of experience working in restaurant kitchens, food styling and location catering for film crews, chef Byres now runs her own catering business that already has a large clientele in London. Her cooking is healthy and colorful with a twist of Mediterranean flavor!

 Ingredients

• 2 Aubergines
• 1 Pomegranate – seeded
• 200g Feta Cheese
• 100g Pine Nuts
• 100g Wild Rocket Leaves
• 50ml Olive Oil
• Salt & Pepper

For the dressing

• 1 Lemon – juiced (around 50ml) and zested
• 150 ml Extra Virgin Olive Oil
• 1 Clove Garlic, finely chopped
• Salt & Pepper

Method

1. Heat oven to 200° Celsius
2. Slice Aubergines lengthways into long strips and place on a baking tray.
3. Drizzle the olive oil on top and season with salt and pepper.
4. Cook for roughly 30 mins turning frequently until the aubergines are soft and golden.
5. Remove from the oven.
6. In the meantime, toast the pine nuts and break the feta into large chunks.
7. Make the dressing by mixing all the ingredients together in a jar and shake well.
8. In a large bowl, toss the aubergine, pomegranate seeds, feta, nuts, and rocket with the dressing and arrange on a platter.

Now you have a great salad to accompany any grilled meat – this goes really well with lamb cutlets!