Baby kale, the less bitter version of its curly relative, works well with the gentle flavour of the aubergine in this salad. The dressing is tangy with orange zest, and the pomegranate adds a sweet crunch as well as a pretty jewel-like finishing touch.
- Eight baby aubergine, sliced lengthways (stalk on)
- 120g of baby kale
- Seeds of half a pomegranate
For the dressing:
- Olive oil
- 250g Greek yoghurt
- Zest of one orange (plus juice of half)
- Acacia honey or light agave (optional)
Using a grill pan, drizzle a small amount olive oil over the sliced aubergine and grill on a medium heat. Turn and add a little water occasionally to prevent burning. Take off the heat when soft all the way through and leave to one side to cool.
For the dressing, grate the zest of your orange and mix with the Greek yoghurt, adding a couple of teaspoons of olive oil and the juice of half the orange. If you find Greek yoghurt too bitter, squeeze in a bit of clear honey or light agave to take the edge off.
With the aubergine cool, place them on top of a bed of baby kale flesh side up so you can see the grill lines for presentation. Drizzle over your dressing, and finally sprinkle over your pomegranate seeds before seasoning to taste.
Serve with a simple thyme-baked chicken, or side with another main of your choice.
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