Food / 06.09.2015

Aubergine and broccoli salad with anchovy dressing

By Rosie Birkett
Foodie favourite Rosie Birkett livens up your greens

aubergine and broccoli salad

Looking for a stunning salad that won’t leave you hungry? This grown up salad is it. Roasting aubergine and broccoli gives it a smoky sweet flavour that pairs gorgeously with a balancing anchovy dressing.

Aubergine and broccoli salad with anchovy dressing

Serves 2

1 medium aubergine, in 3cm rounds
Extra virgin olive oil
½ tsp salt, and black pepper to taste
1 tsp dried red chilli flakes
Half a head of broccoli
Juice of ½ lemon
2 tbsp extra virgin olive oil
½ tsp honey
Splash of hot pepper sauce
1 tsp tahini
½ small tin of anchovies, chopped
Handful of flat leaf parsley, chopped
2 handfuls of baby spinach leaves


1. Preheat oven to 180°C/160°C fan/gas mark 4. Coat aubergine in oil, salt and chilli. Roast on tray for 10 mins.
2. Cut broccoli into bite-sized florets; peel stalk and slice into 2cm chunks.
3. Turn aubergine slices, add broccoli, toss with salt, pepper and olive oil and cook for 15–20 mins.
4. For dressing mix lemon, oil, honey, hot sauce, tahini, anchovies, parsley.
5. Remove vegetables from oven; rest for 5 mins. Arrange spinach on plate, top with vegetables and dressing.

a lot on her plateAubergine and broccoli salad with anchovy dressing from A Lot On Her Plate by Rosie Birkett (Hardie Grant, £25). Photographs Helen Cathcart

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Aubergine and broccoli salad with anchovy dressing recipe
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