I love this salad. It has been around in my family for at least one generation. (That would be mine!) We used to make it a lot when I had thousands of children and their friends on weekends. Yes, they ate this with relish. It is amazing.
SO char up some veggies, get the pesto on and you are done mum. You could of course serve is as an actual salad instead of a great lunch or easy dinner by adding some BBQed meat or roasted chook of choice! YUMMERS.
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- 1/2 eggplant
- 1/2 butternut pumpkin
- 1 zuchinni
- 1 each capsicum/bell pepper red, yellow
- 1 red onion
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes to taste BUY
- Fresh rocket leaves or arugula
- 100 Grams feta, crumbled
- 4 Tablespoons Hey Pesto Recipe
- 1 lemon, juice and zest
Preheat oven to 250°C with a grill function. Line a large oven tray with baking paper.
Prepare eggplant and pumpkin by cutting into approximately equal sized cubes. Place onto the prepared tray and drizzle with EVOO, sprinkle with salt. Place into the oven while you prepare the other vegetables.
Dice the onion, capsicums and zucchini, again trying to make them approximately the same size. This is for cooking purposes as well as aesthetics.
Add to the eggplant and pumpkin tray and continue to roast for 15-20 minutes.
Meanwhile make the pesto. Combine the 6 tbsp pesto with the lemon zest and juice.
When the vegetables are cooked, toss with the pesto dressing in a large bowl.
Place the rocket onto a platter, top with the veggies and crumbled feta. Serve warm or cold.
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