Chargrilled vegetable and walnut salad
* healthy side salad.
Serves 4
1 medium eggplant cut into 1cm slices
1 medium sweet potato peeled and sliced
1 red capsicum seeded and chopped
400g can artichokes, drained, halved
2 tbsp olive oil (for grilling vegetables)
bunch of salad mix
¼ cup chopped walnuts, toasted
parsley for garnish
Olive oil for dressing and cracked pepper
Method
Place eggplant, sweet potato, capsicum and oil in a bowl, and toss around to coat vegetables with the oil.
Preheat a chargrill on high. Cook vegetables for 3-5 mins each side, or until tender and charred.
Cook artichokes for 1 – 2 mins each side, or until golden.
Transfer to a large bowl, add salad mix, walnuts and parmesan and toss to combine.
Transfer salad to a platter and add parsley.
Drizzle with olive oil and black pepper.
*healthy and tasty salad. *serve with lean meat, chicken or fish *walnuts can be replaced with pine nuts
