Thermomix recipes healthy eating natural ingredients…

Need

1 eggplant, sliced into thin slices

1 zuchinni, sliced into thicker slices

1 capsicum/bell pepper red, quartered and deseeded

1 capsicum/bell pepper yellow, quartered and deseeded

1 capsicum/bell pepper green, quartered and deseeded

30 Gram Extra Virgin Olive Oil (EVOO) or as needed

pink salt flakes to taste

200 Gram salad greens of choice

1-2 avocadoes, sliced

1 Punnet grape tomatoes, halved

A few fresh herbs of choice

100 Gram feta, crumbled

80 Gram honey

2 Teaspoon Dijon Mustard

80 Gram apple cider vinegar

2 Pinch pink salt flakes or to taste

black pepper freshly cracked to taste

100 Gram Extra Virgin Olive Oil (EVOO)

Do

Prepare veggies and salt the eggplant and zucchini, and leave to rest. Rinse and pat dry before continuing.
Preheat oven to 180°C and line a large flat baking tray with paper.
Arrange vegetables on the paper and drizzle generously with olive oil and sprinkle with salt. Roast 30 minutes or until eggplant is well cooked. Cool slightly.
To assemble salad, place the greens on a large flat serving dish and arrange the roasted veggies over the top.
Add avocadoes, tomatoes and herbs. Drizzle with dressing just prior to serving and crumble feta to garnish.
Make the Dressing; Place honey, mustard and vinegar into Thermomix bowl and cook 3 min/100ºC/speed 2-3/MC off.
Add seasoning, oil and mix 10 sec/speed 4 until blended.