2 red pepper
1 red chili, deseeded and sliced
3 eggplant, cut into chunks
6 tbsp extra-virgin olive oil
200g green bean, blanched
100g black olives, sliced
200g feta cheese, drained and crumbled
100g mixed salad leaves
handful parsley, roughly chopped
For the dressing
2 tbsp balsamic vinegar
5 tbsp extra-virgin olive oil
Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting.
Cut the peppers into quarters, then place them, skin-side up, on a baking sheet.
Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins.
When cool enough to handle, scrape skins off, discard, then set the peppers aside.
Place the eggplant on a baking tray, drizzle with olive oil, then season with salt and pepper. Roast until golden and softened – about 25 mins.
Meanwhile, combine all the dressing ingredients and mix well.
To serve, place the eggplant, green beans, olives and peppers on a large serving plate.
Scatter with the feta and salad leaves. Pour the dressing over, then finish with the parsley.
Recipe adapted from: Good Food