The addition of tahini (sesame seed butter, available in most supermarkets) and honey give this light salad a real richness and depth of flavour.
INGREDIENTS (serves 2)
1 x aubergine
1/2 packet mixed leaf salad
2 tbsp. pinenuts
2 tbsp. tahini
1 tbsp. runny honey
1 tbsp. extra virgin olive oil
1 x wedge fresh lemon
Heat your grill and tin foil the grill pan.
Slice the aubergine into strips lengthways, about 1/2 cm thick.
Brush both sides of the aubergine strips with oil and season with a little salt and pepper.
Lay under the grill for about 4 minutes, until starting to turn golden, turn and repeat on the other side.
Meanwhile whisk the olive oil and juice of the lemon together and drizzle over the salad leaves, then split between the two plates.
Heat a dry frying pan until very hot, and toss in the pine nuts. Keep the pan moving as they brown for about 3 minutes, then sprinkle these over the salad leaves.
Remove the aubergine from the grill and lay the slices on top of the salad.
Next simply drizzle the tahini and honey evenly over the warm aubergine, and serve.