Ingredients
- 1 c cooked quinoa
- 1 c cooked chickpeas
- thinly sliced red onion
- 1/2 c cubed feta (optional)
- 1 medium aubergine cut into 2cm pieces
- 3 medium courgette cut into 2 cm pieces
- 1-2 large mild bull-horn peppers cut into 2 cm pieces
- 2 fresh corn cobs, cooked with kernels shucked off (or equivalent amount frozen kernels, defrosted and lightly blanched)
- 4-5 large handfuls of small salad greens (rocket, mescalin)
- Large bunch of fresh herbs e.g. Italian parsley, chives, basil
- Lemon juice
- Extra olive oil
Aubergine, courgette, mild pepper and corn salad
Method
- Roast or pan-fry aubergine and courgette with a little olive oil and seasoning until lightly browned
- Set aside to cool
- Roughly chop fresh herbs
- In a bowl combine herbs, roast vegetables, cut peppers, corn, salad greens, chickpeas, feta if using
- Gently toss to combine
- Squeeze over lemon and a little olive oil as a dressing
Comments
Serves 4-6
Prep Time (including cooking): 30min
This is the kind of salad you can personalise to your own taste and vegetable preferences
Special thanks to Kakanui Produce and Te Mahanga for their awesome produce.
For a printable version of this recipe click here
