A chargrilled salad is always a hit, made with whatever vegetables are on hand. Cook on the barbecue if you can and then gently toss some salty goat’s cheese through to bring out the flavours. To make it a little heartier, add some thinly sliced warm steak.
For the dressing
¼ cup
Olive oil
2 Tbsp
Balsamic vinegar
2 tsp
Brown sugar
For the salad
1
Aubergine, sliced lengthways in ½ cm slices (Main)