Aubergine & Watercress Salad

Aubergine & Watercress Salad

Golden scorched aubergines, crispy rosemary potatoes, peppery watercress and a mustardy yoghurt dressing… a truly vegelicious winter salad.

Recipe to feed 2 generously or 4 as a side dish:

1 bunch of watercress, about 50g
1 aubergine,
1 large or 2 small potatoes, diced into 1 cm cubes
2 red onions, cut into wedges
2 sprigs of rosemary, stalks removed and roughly chopped
Sea salt
Freshly ground black pepper
Olive oil

For The Dressing:
2 tbsp coconut yogurt
1 tbsp olive oil
2 tsp wholegrain mustard
Sea salt
Freshly ground black pepper


1. Pre-heat the oven to 180c/ 350f/gas mark 4
2. Place the diced potatoes, onion wedges and rosemary on a roasting tray. Season with a good pinch of salt and pepper, drizzle with 2 tablespoons of olive oil and jumble everything together.
3. Place in the oven to roast for 35 - 40 minutes or until the potatoes are tender in the middle and crispy around the edges.
4. Meanwhile, thinly slice the aubergine widthways and fry them in a little olive oil on each side until deeply golden. You’ll have to do this in batches setting aside the cooked slices on a plate.
5. To make the dressing, whisk together the yoghurt, olive oil and mustard along with a pinch of sea salt and black pepper. Have a little taste to check that you’re happy with it and set aside.
6. In a large mixing bowl, tumble in the roasted onions and potatoes followed by the aubergine. Tear in the watercresss and gently mix everything together.
7. Assemble the salad on a serving board or platter and drizzle over the dressing and serve!