Aubergine and mozzarella salad
	Serves 6 + wheatfree I will say this is a bit of an unusual looking salad but i like the idea of mixing in cooked vegetables into a salad. It can look good so it would make a perfect salad starter. I have used sliced mozzarella but you could try the small balls of mozzarella (bocconcini).		pink grapefruit salad caesar salad roast vegetable and lasagne salad aubergine salad fennel and orange thai noodle salad pasta and spinach salad warm mushroom salad rocket and risotto salad

	You will need Olive oil 18 slices of aubergine (for 6 portions) Mixed leaves Cucumber Tomatoes Red peppers Olives Mozzarella Basil pesto.	Brush the red peppers with olive oil, roast them at the top of the oven until starting to blacken, place them in a covered bowl and cool them. Dip the aubergine slices in the olive oil and pan fry them until golden brown on both sides. Season with salt and black pepper as you go. Peel the peppers and wrap around some olives. Slice the mozzarella. Dress the leaves in a bowl and mix with some chopped cucumber and tomato. Arrange the salads as in the photo or any way you wish to. Drizzle over some basil pesto and season with some black pepper.
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