Prep time: 15 minutes Cooking time: 30 minutes Serves: 4–5
- 4 garlic cloves, crushed
- 6 tomatoes, halved
- 1 cup vine tomatoes
- 2 large brinjals, sliced
- Handful fresh thyme, chopped
- 4 tablespoons (60ml) oil
- 4 tablespoons (60ml) balsamic vinegar
- 2 handfuls baby spinach
- ½ cup ricotta
- ½ cup feta
- Handful fresh mint leaves
- Toasted bread, for serving
Dressing
- 6 tablespoons (60ml) oil
- 6 tablespoons natural yoghurt
- 6 tablespoons (60ml) balsamic vinegar
- 1 tablespoon honey
- Salt and pepper
- Preheat oven to 200˚C.
- Place garlic, tomatoes, brinjals and thyme onto a roasting tray. Drizzle with oil and vinegar, and roast for 25–30 minutes or until soft.
- Arrange spinach, cheeses and mint leaves on a salad platter. Top with grilled garlic, tomatoes and brinjals.
- For the dressing, oil, yoghurt, vinegar and honey in a jug. Season with salt and pepper.
- Serve salad with dressing and toast.
