Feta cheese is delicious married with crunchy pine nuts and silky aubergine or eggplant as we call it here in Australia. I love salads the variety of ingredients you can mix in is endless and it’s such a fresh and juicy way to eat.
4 cloves garlic
2 big handfuls of iceberg lettuce
1 small handful of baby spinach
1 packet of feta cheese
3 tablespoons pinenuts
3 tablespoons extra virgin olive oil
Himalayan rock salt
Cracked black pepper
Thinly slice, dice or chunk aubergine and courgettes. I’m very rustic with how these pieces are cut to enhance the texture and variety of the salad. The silky smooth texutre of the fetta marries well with chunks.
Lay the courgette and aubergine chunks out in a single layer, on a baking tray. Drizzle with olive oil and sprinkle with rock salt and cracked black pepper. Place in 190 degree oven for about 20 mins until lightly golden.
Just before serving, put the lettuce and spinach into salad bowl and dress leaves with the alkalising dressing
Arrange aubergine and courgettes on top. I usually add them warm in winter or cold during the summer.
Crumble the fetta cheese over the top and sprinkle with pinenuts and cracked black pepper.
Delicous served with Dijon marinated chicken.
I love this salad as an evening meal during a nutrition program.
Nic Makim is a real food nutritionist with a thriving online foodie business of which she sees clients globally for nutrition coaching. Nic believes in an all-inclusive approach to nutrition, working towards an authentic life-long positive attitude of eating well and moving mindfully. A balanced and functional approach that supports the body on a deeper level to increase vitality and a consistent feeling of well being. Nic writes for online platforms, her own blog and has just released her own ebook Wellness From Your Plate.