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