Name: Caponata Traybake Salad
Total time: 45 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1 3 thick slices of sourdough; 1 2 aubergines; 1 3 long peppers; 1 2 red onions; 1 a large handful of cherry tomatoes; 1 4 tbsp olive oil; 1 150g (5½oz) raisins; 1 75g (2½oz) capers; 1 4 tbsp red wine vinegar; 1 1 red chilli; 1 1 garlic clove; 1 a large handful of mint leaves; 1 130g (4½oz) rocket; 1 1 lemon; 1 45g (1½oz) toasted pine nuts; 1 salt and black pepper

Serves 4 320 kcal

Added

Pantry items

1 3 thick slices of sourdough
1 2 aubergines
1 3 long peppers
1 2 red onions
1 a large handful of cherry tomatoes
1 4 tbsp olive oil
1 150g (5½oz) raisins
1 75g (2½oz) capers
1 4 tbsp red wine vinegar
1 1 red chilli
1 1 garlic clove
1 a large handful of mint leaves
1 130g (4½oz) rocket
1 1 lemon
1 45g (1½oz) toasted pine nuts
1 salt and black pepper

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Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 2

Cut the sourdough into chunks and add to a large roasting tin.

Step 3

Cut the aubergines and peppers into 2cm (¾in) chunks and the onions into wedges. Add to the roasting tin along with the whole cherry tomatoes.

Step 4

Add 2 tablespoons of the olive oil to the veg and toss to coat. Season with salt and roast for 30 minutes until the bread is toasted and the veg is cooked through and starting to caramelize.

Step 5

While the veg roasts, combine the raisins, capers and vinegar in a small bowl. Deseed and chop the chilli and add to the bowl.

Step 6

Grate in the garlic clove and mix to combine. Chop the mint leaves, get them in the bowl and bring the whole lot together with the remaining 2 tablespoons of olive oil.

Step 7

When the veg has roasted, allow to cool for 10 minutes, then stir through the dressing and the rocket. Season with salt and pepper, zest and squeeze over the lemon and top with the toasted pine nuts.

User recipes

Caponata Traybake Salad

A delightful Caponata Traybake Salad with a mix of roasted veggies, raisins, capers, and a zesty dressing, topped with crunchy pine nuts.

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