Name: Eggplant, zucchini and goat's cheese salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1 large eggplant, trimmed, cut into 1cm-thick slices; 3 zucchini, trimmed, thinly sliced lengthways; 2 red capsicums, quartered, seeded; 60ml olive oil; 2 tsp cumin seeds; 1 bunch mint, leaves picked; 100g goat's cheese, crumbled; 80g pine nut; 20.00 ml sherry vinegar; Char-grilled crusty bread, to serve

Eggplant, zucchini and goat's cheese salad

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Hearty salad perfect for a light Saturday lunch, pair with crusty bread.

Ingredients:

1 large eggplant, trimmed, cut into 1cm-thick slices
3 zucchini, trimmed, thinly sliced lengthways
2 red capsicums, quartered, seeded
60ml olive oil
2 tsp cumin seeds
1 bunch mint, leaves picked
100g goat's cheese, crumbled
80g pine nut
20.00 ml sherry vinegar
Char-grilled crusty bread, to serve

Instructions:

Heat the barbecue or char-grill pan on high. Coat eggplant, zucchini, and capsicum with 2 tablespoons of oil and sprinkle with cumin seeds. Season with salt and pepper. Grill a quarter of the vegetables for 1-2 minutes per side until charred and tender. Transfer to a bowl. Repeat with the remaining vegetables in 3 more batches.
Combine the mint, goat's cheese, and pine nuts gently. Transfer mixture to serving plates. Whisk vinegar and remaining oil together in a bowl. Drizzle over the salad. Serve with char-grilled crusty bread if desired.

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