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Balsamic Glazed Fennel and Aubergine New Potato Salad

by Amy
on 13th October 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A hearty, vibrant and delicious salad with roasted new potatoes, bursty juicy cherry tomatoes and balsamic, marinated fennel and aubergine-all done in one pot! Served with fresh basil, some sun-dried tomatoes, avocado and pine nuts, this is a sure winner winner easy dinner


Balsamic Glazed Fennel and Aubergine New Potato Salad

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Ingredients

  • To roast
  • 500g new potatoes, chopped in 1/2 if large
  • 1 tbsp olive oil
  • 2 sprigs fresh rosemary
  • Salt and black pepper (to taste)
  • 160g cherry tomatoes
  • To grill
  • 1 fennel bulb, in thick slices (from top to bottom)
  • 1/2 large or 1 small aubergine in half and thick slices
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • Salt and black pepper
  • For the salad
  • 2 handfuls salad leaves
  • 2 sprigs fresh basil
  • 1 avocado, sliced
  • 100g sundried tomatoes, chopped
  • 2 tbsp toasted pine nuts
Prep Time
Serves
2

Instructions

  1. Toss the potatoes in the oil and add the fresh rosemary and some salt and black pepper. Heat the Ninja Foodi on the roast setting at 190C (set the timer to 40 minutes) and allow to preheat for 5 minutes. Add in the potatoes and cook for 20 minutes, stir around, add the tomatoes and cook for a further 10 minutes. Remove the roasted vegetables from the cooker

  2. While the potatoes cook, toss the fennel and aubergine slices in the olive oil, balsamic vinegar, lemon juice with some salt and pepper and allow to marinade until the potatoes and tomatoes are done

  3. Set the Ninja Foodi to grill (set the timer for the full 30 minutes) and layer the slices of fennel and aubergine next to each other on the higher grill rack. Grill for 5 minutes before flipping over and grilling for 2 more minutes until charred with grill marks. Repeat to grill all the fennel and aubergine

  4. Toss the salad leaves in the leftover marinade, add in the basil leaves, avocado slices, chopped sundried tomatoes followed by the roasted potatoes, tomatoes, fennel and aubergine

  5. Serve in bowls sprinkled with some toasted pine nuts

Amy

Hi, I'm Amy and I am a plant based food blogger, recipe developer and content creator. I am passionate about health, wellness and happiness and spreading good vibes. I like to inspire with my nourishing vegan recipes nourishing for the mind, body and soul and that are delicious!
Read more posts by Amy