Satay aubergine & green bean salad

Bring something a little bit different to your next get together - this veggie satay salad will be the stand out and super easy to pull together. We top aubergine and green beans with the delicious and familiar satay sauce - bursting with flavours of peanut and chilli.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1 Preheat the oven to 190c.

Step 2

Step 2 Slice the aubergine into 1cm thick rounds and sprinkle with salt. Leave the salt to draw excess liquid out of the aubergine for a few minutes then pat dry and add to a baking tray. Drizzle in 2tbsp olive oil and roast for 15-20 minutes or until cooked through. Set aside.

Step 3

Step 3 Heat the remaining oil in a large frying pan and add the trimmed beans. Cook, tossing occasionally until they begin to blister, then add the diced chilli. Sizzle for a couple of minutes until aromatic then add the cooked aubergine, stirring to coat. Meanwhile, heat the satay sauce in a small saucepan.

Step 4

Step 4 Once the beans are al dente and the aubergine is warmed through, add the lime juice and most of the chopped coriander and stir.

Step 5

Step 5 Transfer the vegetables to a serving platter and drizzle over the satay sauce. Finish with the additional coriander and roughly chopped peanuts. Add the sliced chilli as a garnish, or omit if you don’t like things too spicy.

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