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Warm Mediterranean salad
Warm Mediterranean salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious Mediterranean summer salad.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1 (about 500g) eggplant, cut into 1cm-thick slices
  • 2 (about 325g) green zucchini, thinly sliced
  • 2 (about 750g) orange sweet potatoes (kumara), peeled, cut into 1cm-thick slices
  • 42.00 gm fresh lemon juice
  • 1 bunch rocket, washed, dried, ends trimmed
  • 85g (1/2 cup) feta-stuffed olives, halved lengthways
  • 110g goat's cheese, crumbled
Instructions:
  • In a small bowl, mix the oil and garlic, then season with salt and pepper. Brush the eggplant, zucchini, and sweet potato evenly with the flavorful oil mixture.
  • Heat up a barbecue or chargrill pan over medium heat. Grill half of the eggplant, zucchini, and sweet potato for 5-7 minutes on each side until they turn golden. Transfer to a plate, cover to keep warm, and repeat the process with the rest of the eggplant, zucchini, and sweet potato. Drizzle with lemon juice before serving.
  • Toss together the eggplant, zucchini, sweet potato, arugula, and olives in a bowl.
  • Serve the salad in individual bowls and garnish with goat's cheese.

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