This colorful and flavorful salad combines the earthy richness of potatoes, the smoky depth of aubergine, the juicy sweetness of tomatoes, and the creamy tang of goat’s cheese. It’s a delightful medley of textures and tastes that is perfect for any occasion. The ingredients here will let you make a salad that will be enough for 2 people.

Ingredients:

• 4 small potatoes
• 1 medium aubergine
• 1 cup cherry tomatoes
• 100 g goat’s cheese
• 6 tbsp extra virgin olive oil
• Salt and pepper to taste
• A mix of fresh herbs (whatever you have on hand, basil and tarragon works great)

Instructions:

First steam or boil the potatoes. I love to use “cook in the bag” potatoes for quick recipes like salad. They are a great time saving option! In the meantime, preheat oven to 200 C. Cut aubergine in half and score the inside flesh making lengthwise cuts followed by diagonal cuts. Brush a light layer of olive oil on cut sides and sprinkle some salt. Roast aubergine halves in the oven for 25-30 minutes.

When potatoes are ready, cut them into chunks (leave skin on for extra taste and nutrition). Slice cherry tomatoes into halves. When aubergine is ready, cut it into chunks following lines of previous cuts.

Finely chop the herbs. I had basil, tarragon, some rosemary, chives and rocket. Now that everything is ready, just place ingredients into a bowl: potatoes, aubergine, tomatoes, fresh herbs. Crumble the goat’s cheese, add a little salt and pepper, pour the rest of extra virgin olive oil. Combine all ingredients and enjoy this healthy and tasty salad!

This salad is a versatile dish that can be enjoyed as a light lunch or served as a side dish alongside grilled meats. The combination of flavors and textures is sure to impress your guests and leave them coming back for more!