Aubergine And Courgette Salad
with Streaky Bacon and Croutons
Looking for a light and tasty midweek dinner option? Try cooking up our Aubergine Parmigiana Salad & Bacon for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
125
Baby Plum Tomatoes
15
Honey
6
British Streaky Bacon
1
Aubergine
(May contain Celery)
12
Balsamic Vinegar
(Contains Sulphites)
1
Croutons
40
Wild Rocket
1
Courgette
(May contain Celery)
Not included in your delivery
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Trim the courgette, halve widthways, slice lengthways into ½cm wide strips. Trim the aubergine and chop into rounds roughly 1cm thick.
Pop the aubergine on another baking tray and drizzle with oil, season with salt and pepper. Roast the aubergine on the top shelf until soft and golden, 15-20 mins.
Meanwhile, halve the tomatoes and pop them in a large bowl. Season with salt and pepper, then add the balsamic vinegar, honey and olive oil (see ingredients for amount). Mix to combine, then set aside.
Heat a large frying pan on medium-high heat (no oil). Once hot, lay in the courgette slices and fry until charred, 2-3 mins on each side. TIP: Do this in batches if your pan is small. Once charred, remove the courgette to a large bowl and season with salt and pepper.
Pop your frying pan back on medium-high heat and add a drizzle of oil. Lay in the bacon rashers and fry until they’re crispy and brown, 1-2 mins on each side. Remove to a plate lined with kitchen roll.
Combine all the ingredients with the tomatoes and dressings, toss to coat. Serve with the streaky bacon rashers arranged on top. Enjoy!
