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.

Vegetarian Healthy Salad Aubergine Griddled

Estimated Nutrition

Calories

470.8

kcal / serving

2824.5 kcal total

Carbs

24.3g

per serving

145.8 g total

Fat

40.4g

per serving

242.1 g total

Protein

5.7g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Sherry Vinegar

Fruits

piece

Orange

segmented

piece

Orange

zest and juice only

GrainsCereals

piece

Naan Bread

cut into six 10cm discs

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Tarragon

freshly chopped

OilsFats

175

Olive Oil

extra virgin

tbsp

Vegetable Oil

Vegetables

0.5

bulb

Fennel

sliced very thinly on a mandoline

piece

Aubergine

cut into wedges

bunch

Watercress

fresh leaves

Method

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.