- 1 tbsp olive oil
- ½ aubergine, cut into slices lengthways
- ½ romero pepper, cut into slices lengthways
- 100g/3½oz mini mozzarella balls
- small handful fresh basil leaves, chopped
- small handful fresh parsley leaves, chopped
- 1 tbsp olive oil
- ½ lemon, juice only
- balsamic vinegar, for drizzling (optional)
- For the salad, heat one tablespoon of the olive oill in a frying pan over a medium heat and fry the aubergine and pepper slices until soft and golden. Allow to cool slightly.
- Place the mozzarella and herbs together into a bowl and mix together. Add the vegetables.
- For the dressing, place the olive oil and lemon juice into a bowl and whisk together.
- To serve, transfer the salad mixture into a serving bowl and pour over the dressing. Drizzle with balsamic vinegar if desired.