Warm Eggplant, Zucchini & Pea Salad

WARM EGGPLANT, ZUCCHINI & PEA SALAD

SERVES: 4

INGREDIENTS

1 small eggplant, cut into cubes

1 large zucchini, sliced

200g chopped pumpkin, in small cubes

1 red onion, thinly sliced

2 garlic cloves, crushed

2 cups kale, roughly chopped

100g frozen peas

2 cups cooked rice of choice (brown or basmati) optional

1 handful spring onion, chopped

1/4 cup roasted cashews

Chilli flakes, to serve

Sauce

1 tbl hulled tahini

1 tbl miso paste

1 tbl soy sauce or tamari

1 tbl sesame oil

2 tsp honey

Juice of 1 lime

1 tsp apple cider vinegar

METHOD

Preheat oven to 180°C and line a tray with baking paper. Toss the chopped eggplant, zucchini and pumpkin with olive oil and season with sea salt. Bake for 25 minutes until vegetables are cooked.

Mix together all ingredients for the sauce and set aside.

Once the veg are cooked, heat oil in a large frying pan and fry off the onion and garlic, then add cooked veg, frozen peas, kale and sauce and cook, mixing through for 5-10 minutes until all is warmed through. At this stage, also add in your rice if using.

Serve with a squeeze of lime juice, some spring onion, chilli flakes and roasted cashews.