Whip up this warm salad for a tasty light lunch or side dish idea.
- Heat the oil in a frying pan over a medium-high heat. Add the eggplant and cook for 4-5 minutes until golden.
- Add the capsicum, zucchini, leek and garlic, and cook for 4 minutes or until golden. Add the broccolini and cook for 2 minutes.
- Transfer vegetables to a salad bowl and add the spinach, olives and pine nuts. Divide among serving plates and drizzle with the dressing. Season with salt and pepper and serve scattered with parmesan if desired.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set