Thursday, 25 June 2015

Simple Healthy Cooking - Warm Nutty Lettuce and Eggplant Salad


½ head of lettuce, soaked, washed and broken into small pieces
1 long eggplant, cut lengthwise into 2 inch strips
1 kumara, cut lengthwise into 2 inch strips
1 small carrot, grated
100g shelled pistachio
50g pine nuts

3 tablespoons hempseed/ flaxseed oil
3 tablespoons balsamic vinegar
1-2 teaspoon maple syrup, optional

  1. Drizzle olive oil onto eggplant pieces and kumara pieces and roast in the oven for 20 minutes (eggplant) to 30 minutes (kumara).
  2. Mix dressing ingredients together.
  3. Combine warm vegetables once cooked into the raw vegetables and mix in dressing. 
  4. Add in the nuts just before serving.

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