Mediterranean salad board
3
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
Ingredients
Eggplant
1 medium
Balsamic dressing
¼ cup(s), white, (60ml)
Olive oil
2 tbs
Dijon mustard
1 tsp
Ground sumac
1 tsp
Red capsicum
2 medium, cut into thick strips
Yellow capsicum
1 medium, cut into thick strips
Tomato(es)
350 g, baby heirloom variety, halved if large
Zucchini
2 medium, sliced lengthways into ribbons
Fennel
1 small, thinly sliced
Pitted green olives
40 g, pitted
Black olives, drained
40 g, pitted
Artichoke hearts, canned, rinsed, drained
280 g
Red radish
8 large, (1 bunch) halved if large
Fresh basil
½ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Cut eggplant into 1cm slices and lightly spray with oil. Cook on a chargrill over medium-high heat for 1-2 minutes or until charred and tender. Set aside to cool.
2
Combine balsamic, oil, mustard and sumac in a small screw-top jar. Seal tightly and shake to combine.
3
Arrange all vegetables onto a large board. Scatter with basil leaves and serve dressing on the side with a spoon to drizzle over each serving.
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