Roasted Eggplant & Feta Superfood Salad
A healthy way to serve a filling salad that is vibrant and delicious in each bite. It is very easy to "throw together" literally! A lovely gluten free option for the whole family
Ingredients
- 2 Eggplant: , Any size diced into bite size pieces. Not to small as you want the eggplant to be the hero of the salad
- 1 tbsp Smoked Paprika: , Always Smoked
- 2 Capsicum: I love red as it's colourful, Diced
- 2 cups Rocket or Baby Spinach, Your choice
- 2 Lebanese Cucumber: , Diced
- 1 Fresh red chilli: , Diced
- 250g Feta: , Creamy and Crumbly
- 1 cup Black Olives: , Pitted
- 1/4 cup Dressing: , White Wine Vinegar, Honey, Olive Oil
Instructions
- Preheat the oven 180c. In bowl, add the diced eggplant and capsicum. Drizzle with olive oil, season with salt and pepper. Then add the smoked paprika. Toss with your hands to ensure all the flavours are evenly distributed
- Roast in the oven: For approximately 20 minutes until the veggies are bronzed with colour and roasted to perfection
- In the meantime: Start to prepare your masterpiece. Place the greens on your platter to cover the base. Add the diced cucumber evenly along with the olives
- Allow the roasted veggies to cool: Then sprinkle on top of the prepared platter, finishing with crumbled fetta
- Finish it off: Place the salad dressing ingredients in a jar and shake until well combine. Drizzle over the salad just before serving.
Notes
Pickled Onions - Slice red onion. Place in a bowl and pour over vinegar to cover plus 1 tbsp sugar. Leave to pickle for 30 minutes. Great touch!
Balance the Colour: Its important to spread your ingredients evenly over the platter to combine the colours. Don't overthink the process, enjoy it!
Nutrition
Serving: 1bowl | Calories: 257kcal | Carbohydrates: 21g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 924mg | Potassium: 695mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2457IU | Vitamin C: 69mg | Calcium: 265mg | Iron: 2mg
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