Balsamic Roasted Mediterranean Salad with Eggplant Dip

Balsamic Roasted Mediterranean Salad with Eggplant Dip

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 27, 2016.
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This dish will feel like you've escaped to the Mediterranean.

Ingredients

BALSAMIC ROASTED MEDITERRANEAN SALAD

  • 400g peeled pumpkin, diced 1–2cm
  • 1 red onion, cut into 1cm-thick wedges
  • 1 capsicum, core and seeds removed and sliced 2cm
  • 1 tablespoon olive oil
  • 40g Kalamata olives
  • 10g capers, drained
  • 1 courgette
  • 1 tablespoon balsamic vinegar
  • 100g rocket leaves
  • 100g feta cheese
  • 40g spiced pepitas

EGGPLANT DIP

  • 50g Moroccan eggplant dip
  • 1 tablespoon mayonnaise

Steps

  1. oven to 220oC. Line an oven tray with baking paper.
  2. Toss pumpkin, onion and capsicum with olive oil on prepared tray and season with salt and pepper. Roast for about 20 minutes, until tender.
  3. While vegies are cooking, roughly chop olives and capers. Set aside.
  4. In a small bowl mix Moroccan eggplant dip with mayonnaise. Set aside.
  5. Dice courgette 1cm and add to tray of roast veggies, toss all with balsamic vinegar and return to oven for 5 minutes, until courgette is tender.
  6. place rocket leaves onto a serving platter. Scatter over roasted veggies, crumble over feta cheese and sprinkle olives, capers and spiced pepitas across the top. Drizzle with eggplant dip.

Nutritional Information

Energy 1813 kj
433 kcal
Protein 14.5g
Carbohydrate 29.6g
Fat 26.4g