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Sticky tamarind roasted aubergine and feta salad

Sticky tamarind roasted aubergine and feta salad

Marinated in the rich, antioxidant rich high quality extra virgin olive oil and a delicious mix of spices and tamarind - sticky, sweet and sour - great for adding to salads or as a side dish, you can even cook them on the BBQ.

Ingredients

2 aubergines⁣
100g feta cheese⁣
200g freekeh, cooked ⁣
3 tbsps pomegranate seeds ⁣
3 tbsps almonds, roughly chopped ⁣
10 mint leaves, finely chopped ⁣

For the marinade ⁣

3 cloves of garlic, crushed⁣
1/2 lemon, juiced⁣
2 tbsp tamarind paste ⁣
1 tbsp date molasses or honey ⁣
1 tbsp ground cumin⁣
1 tbsp ground coriander ⁣
1/2-1 tsp cayenne pepper ⁣
Pinch of salt ⁣
4 tbsps extra Virgin Olive Oil ⁣

Method

1. Preheat the oven to 180°c, Gas Mark4 and line a baking tray with parchment paper.⁣
2. Place the marinade ingredients in a small bowl and whisk together to combine. ⁣
3. Place the aubergines in a large bowl and generously coat with the marinade. Cover and leave in the fridge for 1 hr. ⁣
4. Place the freekeh in a small bowl, crumble in the feta, chopped mint and a good glug of extra virgin olive oil and toss to coat. Serve the freekeh in a pile in the middle of the plate and top with the aubergine wedges. ⁣

Buy your Governor EVOO here.

Sticky tamarind roasted aubergine and feta salad
August 30, 2021

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