Recipe by Two Raw Sisters – Margo Flanagan and Rosa Power
Feeds 6 / cook time: 35 minutes
Ingredients
1 eggplant, cut into bite-sized chunks
1 fennel bulb, cut into bite-sized chunks
2 zucchini, thinly sliced on a diagonal
1 red capsicum, cut into bite-sized chunks
1 red onion, cut into thin wedges
3 tablespoons cooking oil
1 teaspoon sea salt
200 g (7 oz) cherry tomatoes
1 cup rocket leaves
¼ preserved lemon, flesh and rind finely chopped
100 g (3½ oz) feta, crumbled
¼ cup pine nuts, toasted
2 tablespoons extra virgin olive oil
Method
Preheat the oven to 200°C
Place the eggplant, fennel, zucchini, capsicum and red onion on a large baking tray and toss with the cooking oil and salt. Bake for 20–25 minutes.
Add the cherry tomatoes to the baking tray, turn the oven to the grill function and cook for a further 5–8 minutes. Remove the vegetables from the oven and allow to cool slightly.
This is good served on the tray. Top the vegetables with the rocket, preserved lemon, feta and pine nuts, and olive oil on top. Gently toss everything together.
Leftovers will keep in an airtight container in the fridge for up to 3 days.
Extracted from More Salad by the Two Raw Sisters. Photography © Food: Margo Flanagan and Lifestyle: Susannah Blatchford. RRP$49.99. Published by Allen & Unwin NZ.
