This Mary Berry Two Bean and Aubergine Salad with Garlic Balsamic Dressing is a colorful and nutritious recipe, which includes aubergines and French green beans. It’s a classic, foolproof recipe, ready in about 40 minutes.
Mary Berry Two Bean and Aubergine Salad with Garlic Balsamic Dressing Ingredients
Salad
- 2 aubergines, halved and thickly sliced
- 3 garlic cloves, unpeeled
- 4 tbsp olive oil
- 2 onions, sliced into wedges
- 150g (5oz) frozen or fresh soya beans
- 200g (7oz) French green beans, sliced into thirds
- 115g (4oz) frozen petits pois
- 200g (7oz) feta cheese, crumbled
Garlic Balsamic Dressing
- 3 tbsp balsamic glaze
- 4 tbsp olive oil
- 2 tbsp freshly chopped thyme
How To Make Mary Berry Two Bean and Aubergine Salad with Garlic Balsamic Dressing
- Roast The Aubergines And Garlic: Preheat oven to 220°C/200°C fan. Spread aubergines and garlic on a lined tray, drizzle with half the oil, season, and toss.
- Roast The Onions: On a separate tray, toss onions with the remaining oil. Roast both trays for 20–35 minutes until golden. Let cool.
- Blanch The Beans And Peas: Boil soya beans, then add French beans and petits pois. Boil for 3 minutes total, then drain and rinse in cold water.
- Make The Dressing: Squeeze roasted garlic into a bowl, mash, add balsamic glaze and olive oil. Mix well.
- Combine And Serve: Add all vegetables and thyme to the dressing bowl, season, and toss gently. Transfer to a serving dish and sprinkle with feta.
Recipe Tips
- How to keep the beans bright green: Rinse under cold water immediately after boiling.
- Can I prepare this ahead? Yes, vegetables can be prepped 5 hours in advance. Dress just before serving.
- Can I use different beans? Broad beans or sugar snap peas also work well.
- What if I don’t have balsamic glaze? Use balsamic vinegar and a bit of honey as a substitute.
- Is this salad vegetarian? Yes, if you use vegetarian-friendly feta.
What To Serve With Two Bean and Aubergine Salad
This hearty salad pairs well with:
- Grilled lamb chops
- Falafel and hummus
- Crusty sourdough bread
- Roasted sweet potatoes
- Lemon herb couscous
How To Store Two Bean and Aubergine Salad
Refrigerate: Store undressed salad in a sealed container for up to 1 day.
Do Not Freeze: This dish is not suitable for freezing due to the fresh vegetables.
Two Bean and Aubergine Salad Nutrition Facts
- Calories: 390 kcal per serving
- Protein: 15g
- Fat: 27g
- Carbohydrates: 18g
- Fiber: 7g
- Sugar: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I grill the aubergine instead of roasting?
Yes, grilling adds a smoky flavor and works well.
Can I use fresh peas instead of frozen?
Yes, just adjust cooking time slightly.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
How long does the dressing keep?
Refrigerate leftover dressing for up to 3 days in a sealed jar.
Mary Berry Two Bean and Aubergine Salad with Garlic Balsamic Dressing
Description
A hearty and colorful summer salad packed with roasted aubergine, two types of beans, and creamy feta, finished with a roasted garlic balsamic dressing.
Ingredients
Dressing:
Instructions
- Roast aubergines and garlic with oil and seasoning.
- Roast onions on a separate tray. Cool both.
- Blanch beans and peas for 3 minutes. Chill immediately.
- Mash roasted garlic and whisk with glaze, oil, and thyme.
- Toss all veg with dressing, season, and add feta before serving.
Notes
- Prep vegetables in advance, dress just before serving
- Use cold water rinse to keep beans vibrant
- Substitute with other beans or seasonal veggies
- Not suitable for freezing due to texture changes