- 330g (18 slices) marinated chargrilled eggplant
- 150g marinated mixed chargrilled capsicum, torn into strips
- 120g semi-dried tomatoes
- 180g Fetta chease
- 2 tbs balsamic glaze
- 70g baby rocket leaves
- Arrange the eggplant, capsicum and tomato on a large serving platter.
- Carefully drain the feta, reserving the oil.
- Whisk the reserved oil and balsamic glaze in a bowl until well combined.
- Drizzle over the vegetables, reserving 1 tablespoon of the dressing.
- Crumble the feta and sprinkle over the vegetables.
- Combine the reserved dressing and rocket in a bowl.
- Top the vegetables with the rocket mixture.
Nutritional value (per serving):
- Energy 1000kJ
- Fat saturated 6.00g
- Fat Total 18.00g
- Carbohydrate sugars -0
- Carbohydrate Total 12.00g
- Dietary Fibre 2.50g
- Protein 6.00g
- Cholesterol – 0
- Sodium – 0