A fresh vegie salad topped with creamy, crumbly feta is great for hot February days.
- Preheat a barbecue plate or frying pan on medium-high. Lightly spray both sides of the eggplant, zucchini and capsicum slices with olive oil spray.
- Add the eggplant to the barbecue and cook for 3-4 minutes each side or until golden and just tender. Transfer to a large heatproof bowl. Add the zucchini and capsicum to the barbecue and cook for 3-4 minutes each side or until just tender. Transfer to the bowl. Add the tomatoes to the barbecue and cook for 5 minutes or until warmed through. Transfer to the bowl.
- Meanwhile, whisk together the oil, vinegar, mustard and sugar in a small jug. Season with salt and pepper.
- Add the spinach to the eggplant mixture and stir to combine. Divide among serving plates. Top with feta and drizzle over the dressing to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set