Warm Mediterranean salad

Cooking Salads Warm Mediterranean salad

Whip up this warm salad for a tasty light lunch or side dish idea.

Lables: Vegetarian Shellfish free Soy free
  1. Heat the oil in a frying pan over a medium-high heat. Add the eggplant and cook for 4-5 minutes until golden.
  2. Add the capsicum, zucchini, leek and garlic, and cook for 4 minutes or until golden. Add the broccolini and cook for 2 minutes.
  3. 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.

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1/4 cup Bertolli extra light olive oil
1 eggplant, chopped
3 red or yellow capsicum, deseeded, chopped
2 green or gold zucchini, sliced
1 leek, sliced
2 garlic cloves, chopped finely
1 bunch broccolini, chopped
120g pkt baby spinach leaves
1/2 cup Kalamata olives
50g pkt pine nuts, toasted
1/4 cup Praise Caesar dressing
Salt & freshly ground pepper
Shaved parmesan, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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