Roasted aubergine & feta cheese salad with Basil Pesto Hummus
Looking for an excuse to try our new Pesto Hummus? Why not cook up this delicious roasted aubergine & feta cheese salad and experience our heavenly tasting hummus for yourself?
Heat the oven to 240C. Prepare the aubergines by cutting them in half lengthways. Cut each half into 3cm thick cubes and place in a bowl with a drizzle of olive oil, garlic, salt & pepper. Toss to coat, then lay the skin side down on a large non-stick oven tray. Bake for 25-30 minutes.
Meanwhile, prepare the vine tomatoes, season them with olive oil, garlic, za’tar, salt and bake whole (no stem) for 12 minutes.
To make the feta dressing, put the feta, lemon juice and Holy Moly Pesto Hummus into a food processor and blitz until smooth.
To build your salad place the warm aubergines down first, on top of the feta and hummus dressing.
Add the warm tomatoes, dress with the fresh herbs, season and finish with a drizzle of oil to taste.