This salad reminds me of Christmas, with the gorgeous colours of the pomegranate seeds and mint leaves.
Slice two aubergines into 5mm thick rounds. Arrange them on a baking tray and brush with olive oil and a fine sprinkling of salt. Grill the aubergines on both sides, until they are browned.
Arrange the aubergine slices on a platter. Crumble two rounds of feta over the aubergines together with a handful of chopped fresh mint leaves and the seeds of half a pomegranate fruit.
For the dressing, blend together 5 tablespoons of olive oil, juice of half a lemon, a small clove of garlic and a few extra pomegranate seeds.
Serve at room temperature.
