Aubergine, feta and broad bean salad



  • 3 tbsp olive oil
  • 4 large aubergines, cubed
  • 150 g shelled broad beans, fresh or frozen
  • 1 large red onion, thinly sliced
  • juice of 1 lemons
  • 3 tbsp avocado oil
  • 250 g plum tomatoes
  • 1 clove garlic, crushed
  • 2 tbsp pitted black olives, finely chopped
  • 2 tbsp of mint, thinly chopped
  • 240 g feta cheese, roughly crumbled
  • freshly ground salt and black pepper


For A Tasty Vegetarian Starter, Try Silvana Franco's Hearty Salad For A Delicious Combination Of Flavours And Textures

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