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Asparagus, Aubergine, Tomato & Feta Cheese Salad with Balsamic Gel

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September 10, 2015 by marksetchfield

2015-05-07 19.14.20-2Serves 4, prep time 20 minutes, cooking time 15 minutes

INGREDIENTS
6-8 asparagus stems
1 aubergine, sliced
2 tbs of vegetable oil
1/2 tsp of garlic powder

1 baby gem lettuce
12 cherry tomatoes
1 block of feta cheese
Balsamic gel

METHOD
Heat the oil in a griddle pan on a medium heat. Wash a snap the asparagus stems then place them on the griddle pan. Next slice the aubergine and cover with oil and dust with garlic powder. Once the asparagus is softened remove from the pan. Place the sliced aubergine on the pan and cook until the slices become soft. Break open the gem lettuce and rinse in cold water. On a large serving dish layer the lettuce. Remove the cooked aubergine and add to the dish with the asparagus. Add the cherry tomatoes to the pan and cook until they soften. Finally place the tomatoes onto the dish, crumble over the feta cheese and pour on some balsamic gel. Season and serve.

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