Yotam Ottolenghi’s summer salad recipes

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Yotam Ottolenghi’s summer salad recipes
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  • 📰 The Guardian
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A sprightly courgette and melon salad, an oregano-spiked roast aubergine and tomato number with feta cream, and a leafy salad with zesty breadcrumbs and a sharp, apple dressing

Heat the oven to 240C /475F/gas 9. Cut off and discard the aubergine stems, then cut them in half lengthways. Cut each half into 3cm-thick wedges and put in a bowl with two tablespoons of olive oil, a half-teaspoon of salt and a good grind of pepper. Toss to coat, then lay skin side down on a large oven tray lined with greaseproof paper. Bake for 25-30 minutes, until the flesh is deeply golden, then remove and set aside.

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