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Aubergine Salad with Fennel and Orange

A vibrant vegetarian salad featuring griddled aubergine and naan bread topped with a zesty fennel, orange, and tarragon dressing.

VegetarianHealthySaladAubergineGriddled

Estimated Nutrition

Per Serving Total
Calories 470.8 kcals 2824.5 kcals
Carbohydrates 24.3 grams 145.8 grams
Fat 40.4 grams 242.1 grams
Protein 5.7 grams 34.2 grams
Cook Time
15 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
50
ml
Sherry Vinegar
Fruits
1
piece
Orange
segmented
1
piece
Orange
zest and juice only
GrainsCereals
2
piece
Naan Bread
cut into six 10cm discs
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
tbsp
Tarragon
freshly chopped
OilsFats
175
ml
Olive Oil
extra virgin
4
tbsp
Vegetable Oil
Vegetables
0.5
bulb
Fennel
sliced very thinly on a mandoline
2
piece
Aubergine
cut into wedges
1
bunch
Watercress
fresh leaves

Steps

  • Mix fennel, orange segments, juice, zest, vinegar, and olive oil in a bowl.
  • Season with salt, pepper, and chopped tarragon then stir well.
  • Coat aubergine wedges with 45ml of vegetable oil.
  • Grill aubergines in a hot griddle pan for 90 seconds per side until tender.
  • Brush naan discs with remaining oil and grill for one minute per side until marked.
  • Assemble by placing watercress and aubergine onto each naan disc.
  • Arrange macerated fennel and orange around the bread and drizzle with dressing.