Grilled aubergine, courgette & cashew salad

Over the weekend I craved a salad, but without the salad leaves. I wanted something roasted with lots of flavour and texture, and this was the result… a salad with roasted aubergines, courgettes, cashew nuts, roasted artichokes and topped with cilantro and pesto sauce. A new favourite dish of mine because it’s got protein with vegetables  and is fairly straight forward to make.

To serve 2

  • 1 courgette/zucchini
  • 1 aubergine/eggplant
  • 1/3 cup cashew nuts
  • 1/2 tin artichokes
  • 1 Tablespoon red pesto
  • handful chopped cilantro
  • some sliced almonds to garnish
  • optional: a few slices of sun-dried tomatoes
  • 2 tablespoons melted coconut oil or ghee
Cut the courgette and aubergine into slices, and place on a grill tray along with the artichokes. Use a pastry brush to brush the slices of artichokes & courgette with melted coconut oil. Place under the oven grill until the vegetables are browning nicely and softening. Remove from under the grill and allow to cool before cutting them into smaller  bite size chunks.
Place the cashew nuts in a frying pan with about 1/2 teaspoon of coconut oil, and over a medium heat brown the cashew nuts being careful not to burn them. Once cooled, add the grilled vegetables, cashew nuts and cilantro to a salad bowl. Top with the pesto, or stir the pesto in. Garnish with sliced almonds and sun-dried tomatoes if you wish.


Hanri & Banjo

PS: When you slice the ends off the courgettes, don’t forget to feed them to your dog… Banjo loves them.