Aubergines in Honey

Salad of Mozzarella, Courgettes, Lemon and Mint

These two minty salad recipes came from the June edition of the Observer’s Food Magazine. I made them a few weeks ago and they’re both excellent: light and summery and a good alternative to the usual mix of coleslaw, potato salad, and leaves (not that this particular combo doesn’t have a time and place).

The first, Aubergines in Honey, is a beautiful, very presentable, combination of flavours. The feta compliments the sweet honey, while the pomegranate seeds add colour and texture. The other, a salad of Mozzarella, Courgette, Lemon and Mint, is light and uplifting. I served the Aubergines in Honey as a starter for some dinner guests and it went down a treat; the other salad would also make an ideal starter.

Click here for the recipes – these two are third and fourth last on the list. Some of the other recipes look worth trying out too.

Related posts:

1. Recipes: Beef up a summer salad with bread
2. Aubergine and Mozzarella Rounds
3. Mezze recipes, part two