Tuscan Bread Salad with Aubergine and Maple Syrup
Serves: 4
Cost CuttingEco FriendlyVegan Friendly
This souped up panzanella makes a brilliant take-to-work lunch - just pack the croutons in a separate box so they retain their crunch.
Ingredients:
2 aubergines1 orange
1 garlic clove
2g caraway seeds
3 tomatoes
1 red onion
20g fresh parsley
1 ciabatta stick
25g almonds
20g Dijon mustard
20ml maple syrup
salt and black pepper
olive oil
vinegar
method:
- Preheat oven to 220C/425F/Gas 7. Cut the aubergine into 2cm thick rounds, transfer to a plate. Juice 1/2 the orange into a bowl. Peel and finely chop the garlic. Add to the bowl along with caraway seeds and 2tbsp oil. Spoon over the aubergine, set aside.
- Cut the tomatoes into rough cubes. Pick and roughly chop the parsley. Peel, halve and finely slice the onion. Peel the remaining orange halve and cut the meat into rough chunks. Place everything into a bowl, set aside.
- Use your hands to break the baguette into 4cm large pieces. Add the bread pieces to a baking tray, coat in 2 tbsp of oil and season with salt and pepper. Bake in the oven for 6 mins.
- While the bread is in the oven, heat a griddle pan on medium heat. Cook the aubergine for 8-10 mins, turning every so often. Meanwhile, heat a small frying pan on low heat and toast the almonds for 3- 4 mins, turning all the time. Leave to cool aside.
- In a small bowl, mix the maple syrup with the mustard and 2tbsp of vinegar (preferably red). Add 3tbsp of oil and season with salt and pepper. Once the almonds have cooled roughly chop them.
- Mix the salad from step 2 with the bread and dressing, adding parsley to taste. Use a spoon to lightly crush the tomatoes so they release some of their liquid. Mix well, and divide between plates. To finish, add the aubergine and sprinkle over the chopped almonds.
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