Beetroot, bean & feta salad
Tony Tobin’s winter salad tastes as good as it looks – full of seasonal colour and a fabulous combination of textures
Slow cooker aubergines
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 4 tbsp olive oil
- 1 red onionsliced
- 2 garlic clovescrushed
- 500g aubergines
- 300g ripe tomatoesquartered
- 1 small fennel bulbsliced
- 50g sundried tomatoes
- 1 tsp coriander seeds
For the dressing
For the topping
- 100g feta cheese
- 50g toasted flaked almonds
To serve
- crusty bread(choose gluten-free or keto if required)
Nutrition: per serving (excluding bread)
- kcal269
- fat20g
- saturates4g
- carbs11g
- sugars9g
- fibre6g
- protein8g
- salt0.6g
Method
step 1
Pour half of the olive oil into the slow cooker and put the onions and crushed garlic on top. Slice the aubergines into 1cm thick slices lengthways and brush with the remaining olive oil. Put them into the slow cooker on top of the onions and nestle the tomatoes, fennel slices and sundried tomatoes in and around the aubergines. Sprinkle the coriander seeds over the top then season everything well with salt and pepper.
step 2
Cook on low for 6-8 hours or until the aubergines are soft. Once cooked put all the dressing ingredients into the bowl of a mini food processor and blitz until smooth.
step 3
Transfer the cooked vegetables to a serving platter using a slotted spoon and drizzle over the herby dressing. Top with crumbled feta cheese, flaked almonds and serve with some crusty bread on the side.
