COOK OR CREATE
Warm Grilled Eggplant and Cherry Tomato Salad
1 punnet Cherry Burst cherry tomatoes
Sprinkle of sesame seeds
4 tbs olive oil
Roughly chop spinach and slice Cherry Burst tomatoes in half.
Slice the eggplant into 2cm thick rounds and generously season with salt. In a frypan over a medium heat, warm 2 tablespoons of oil and then place in eggplant to grill for 3 minutes on each side. Once eggplant is soft in the middle, remove from frying pan and set aside to cool.
Zest and juice the lemon. In a small bowl, combine the lemon zest and juice with 2 tablespoons of oil and season with salt and pepper.
In a salad bowl, toss the spinach with the grilled eggplant and Cherry Burst tomatoes. Drizzle with dressing to serve.