Woman’s Weekly Living Series – July 2019

SERVES 2

✿ A few sprays of extra-virgin

olive oil

✿ 1 aubergine, sliced

✿ 1 red pepper, cut into strips

✿ 1 red onion, cut into wedges

✿ 2 tomatoes, sliced

✿ 1 ball light mozzarella, sliced

✿ 50g (1½oz) rocket leaves

✿ 2tbsp basil leaves

✿ 1tbsp lemon juice

1

Heat a griddle pan or grill. Spray the

aubergine slices, red pepper strips,

onion wedges and tomato slices with oil

and grill on both sides until lightly

charred and cooked through.

2

Toss the grilled vegetables with the

mozzarella, rocket, basil leaves and

lemon juice. Season with salt and

pepper before serving.

Aubergine, tomato and mozzarella salad

As cheeses go, mozzarella is low in saturated fat so makes a great –

and delicious – choice if you’re maintaining a healthy diet.

PER SERVING:

231 cals; 10g fat;

2.5g sat fat;

18g carbs

Celebrate the warmer weather

with this selection of fabulous

salads which make the most

of the array of nutritious

seasonal vegetables

Summer

SAlAdS

Tested by us

So they work

for you