Griddled Aubergine and Courgette Salad with Parmesan Crisps

Grilled Courgette, Aubergine and Basil Salad sml


  •  1 Courgette, sliced lengthways
  • 1/2 an Aubergine, sliced widthways
  •  75g of  parmesan, finely grated
  •  1/2 bag of mixed leaves
  • small bunch of basil
  • a handful of flaked almonds
  • olive oil to drizzle on top
  • salt and pepper
  • 1 tbsp of coconut oil, melted


  • chopping board and sharp knife
  • zester – I have a microplane which are just amazing
  • frying pan
  • griddle pan
  • small pastry cutter – desired size for parmesan crisps
  • lined baking tray


  •  Firstly preheat your oven to 180 conventional/160 fan/ gas mark 4.
  • Assemble your grated cheese into the cutter, you should aim to make about 6. I prefer to grate mine directly into the cutter, but you may prefer the other way. They should be 3-5 mm thick.
  • Bake them for about 8 minutes until they are a light gold.
  • Heat your griddle pan on a high heat. Whilst this is heating up, lightly coat both sides of your vegetables with coconut oil and season.
  • Cook the vegetables for a couple of minutes on each side so you achieve the nice lines on them.
  • Meanwhile on a medium heat, place the almonds in a dry pan and cook for a couple of minutes until they are golden brown. Make sure you are tossing them so they don’t burn, or only cook on one side.
  •  Now all your components are ready and you just need to decoratively arrange them. I like to leave the basil leaves hole, but you may prefer to slice them. Finely drizzle with olive oil just before serving and voila!

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