Grilled Aubergine, Feta, Olive and Mint Salad from Spring and Summer Cooking with a Veg Box (Riverfo

Ingredients

• handful of mint leaves
• handful of basil leaves
• salt
• black pepper
• approx, 160 g feta, crumbled
• 3 aubergines, sliced lengthways 5 mm thick
• good handful of black olives, e.g. Kalamata, pitted and halved
• 2 garlic cloves, crushed to a paste
• 150–200 ml extra virgin olive oil
• 5 tbsp balsamic vinegar
• about 6 tbsp pine nuts