Cheesy potatoes with black olive, tomato & aubergine salad

Serves 4

Cooking time: 40 minutes

Vegetarian

Gluten Free

Wheat Free

This is a great one if you’ve got friends for lunch. You can cook the aubergines ahead of time and serve them at room temperature, so there’s no fussing about in the kitchen.

Ingredients

4 Mature Cheddar Stuffed Jackets
4 large ripe plum tomatoes, thinly sliced
1 aubergine, thinly sliced
1 jar of your favourite black olives, pitted

Dressing:

1 tbsp grainy mustard
1 tbsp olive oil
1 tbsp vegetable oil
1 tsp honey
1 tsp lemon juice
Salt & pepper

Method

Put a frying pan over a medium heat and pour in 1 tbsp of olive oil.

Lay the slices of aubergine in the pan and fry gently on each side until golden.

You can also use a griddle pan to give you nice grill lines on the aubergine.

Once they’re cooked, take them out of the pan and let them cool a bit.

While the aubergines are cooking, mix the dressing ingredients together in a bowl.

Roughly chop up the olives and stir them in.

Pop the potatoes in the middle of your plate, layer the slices of aubergine and tomato it, then trickle over the dressing and garnish with a few herbs, if you fancy it.

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