Warm Mediterranean salad

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

Recipe «Warm Mediterranean salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.