Sticky aubergine & tomato salad
Combine aubergines and heritage tomatoes to make this summery salad. It's the perfect side dish to enjoy al fresco with barbecued meats
Marinated tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling and marinating
- Easy
- Serves 4
Skip to ingredients
For the dressing
- 4 tbsp vegetable oil
- 15g chopped mixed nuts
- 2 large garlic clovesfinely grated
- 5g gingerpeeled and grated
- 1 tsp chilli flakes
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sugar
Nutrition: Per serving
- kcal281
- fat20g
- saturates5g
- carbs16g
- sugars14g
- fibre2g
- protein8g
- salt1.2g
Method
step 1
For the dressing, heat the oil in a small saucepan over a medium heat and fry the mixed nuts for 2 mins until golden. Stir in the garlic, ginger and chilli flakes, and cook for 1 min more.
step 2
Remove the pan from the heat and carefully add the rice vinegar, soy sauce and sugar, stirring to combine. Leave to cool for 15 mins.
step 3
Put the tomatoes in a large bowl and add half the dressing, season with salt and pepper, then toss to coat. Set aside to marinate for at least 30 mins, or up to 1 hr.
step 4
Just before serving, tip the ricotta and lemon zest into a bowl. Season with salt and pepper and whisk for 1 min, or until smooth and creamy. 5 Spread the whipped ricotta onto a large plate. Pile the marinated tomatoes on top, discarding any excess marinade. Top with the chopped chives and serve with the reserved dressing drizzled over.
