Mediterranean salad board

3
Total Time
35 min
Prep
30 min
Cook
5 min
Serves
8
Difficulty
Moderate

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 bulb(s)

1 small, thinly sliced

green olives, drained

40 g, pitted

black olives, drained

40 g, pitted

Artichoke hearts, canned, rinsed, drained

280 g

radish

8 small, (1 bunch) halved if large

fresh basil

½ cup(s), leaves

oil spray

2 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.

Start eating better than ever!