I made this salad for the first time for dinner last night and it was so delicious that I’m quite tempted to make it again tonight. It’s really worth chopping up the capers; I know it seems fiddly, but they make a much better dressing chopped up.
2 aubergines, cut into wedges
4 tbsp olive oil
A couple of handfuls of cherry tomatoes
2 crushed garlic cloves
2 tbsp capers, drained and chopped
4 tspn cider vinegar
1 head of broccoil, cut into small florets
A handful of dill
Toasted flaked almonds
Preheat the oven to 220C. Toss the aubergine with 2 tbspns olive oil, salt and pepper in a roasting tray.
Roast for 30 mins, shaking them after 20 mins and adding the tomatoes for the last 10.
Meanwhile, mix the remaining oil with the garlic, capers and vinegar. Chop the dill and crumble the feta.
Cook the broccoli in boiling water for 3 mins then refresh with cold water so it’s still quite crunchy.
Put the aubergine, tomatoes and broccoli in a salad bowl, sprinkle with feta, dill and the flaked almonds and pour over the dressing.