Cumin roasted aubergine and confit tomatoes with fresh mint and parsley

This salad is vegan, big on herbs and the punchy flavours of sweet confit tomatoes cut through with garlic and smoky aubergine. The beauty of this dish is that once everything is chopped and cooked, it’s just a matter of tossing it all together and letting those flavours sing!

Ingredients

2 aubergines, cut into wedges

6 plum tomatoes, cut into quarters

200g extra fine green beans

4 thinly sliced spring onions

1/2 bunch mint leaves, lightly chopped

1/2 bunch flat leaf parsley leaves, lightly chopped

1/2 radicchio, neatly shredded

2 tsp ground cumin

1 tsp smoked paprika

Sprig of rosemary

4 cloves of crushed garlic

Juice of 1 lemon

80ml pomace oil

Salt and pepper

Method

To confit the tomatoes heat the oven to 90° and line a baking tray with parchment paper. Lay on the tomato quarters and drizzle lightly with half the oil, salt, pepper, rosemary and half of the crushed garlic. Place in the oven for 20-30 mins – they should be tender and have dried slightly whilst still remaining juicy. Keep to one side for later, along with the juices.

Turn the oven up 180°. Toss the aubergine wedges in the cumin, paprika, the rest of the garlic, oil, and seasoning. Lay on the parchment and bake until soft and slightly goldenapproximately 20-25 mins.

Top and tail the green beans, cut in half and blanch in salted boiling water for 4-5mins then quickly refresh in ice-cold water to ensure they stay crisp and bright green.

Allow the aubergines to cool slightly, combine with the cooked tomatoes, their juices, and all the remaining ingredients in a large mixing bowl, drizzle with lemon juice and toss gently to bring it all together. Check the seasoning and transfer into your favourite salad bowl and serve whilst still slightly warm, as it is or with crumbled feta. (Recipe courtesy of Black Dog Deli)