Galbani Mozzarella, Aubergine, Chilli and Mint Salad

Thinly slice the aubergine lengthways and brush both sides with olive oil. Heat a griddle pan over a low-medium heat and fry gently, turning until golden and softened.

Meanwhile, squeeze the juice from the lemon in a bowl. Cut the red chilli and into small pieces, and cut the Galbani Mozzarella Maxi into slices. Set aside.

Place the cooked aubergines in a bowl. Add the pieces of chilli, lemon juice and leave to marinate for 10 minutes.

Layer the aubergines with Galbani Mozzarella Maxi slices and mint leaves. Pour the dressing on the salad. Season with salt and pepper. Serve at room temperature, with some rocket salad and warm crusty bread.