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5 from 1 vote

The Everything Salad

Servings 4

Ingredients

  • 2 brinjals about 450g
  • 3 tbls olive oil
  • 1 tsp ea ground cumin, coriander and cumin seeds
  • 40 g rocket
  • 70 g pitted green Manzanilla olives 180g bag from Woolworths in brine
  • 1 avocado
  • 2 sweetcorn kernels from 2 cobs 2 cobs pre cooked in microwave for 8 minutes
  • 6 - 8 caper berries halved
  • 80 g beetroot spirals
  • 3 - 4 sprigs ea fresh basil leaves, origanum and mint roughly torn
  • 1/4 cup macadamia nuts toasted and chopped

Dressing

  • 2-3 Tbls raspberry vinegar
  • 6 - 8 Tbls avocado oil

Instructions

  • Pre-heat oven to 220ºC. Cover a baking tray with baking paper
  • Cut each 2 brinjals into 8 wedges (halve lengthways, then half and half again). Coat in 3 tbls olive oil and 1 tsp ea ground cumin, coriander and cumin seeds . Place on baking tray and bake for 30 - 35 min. Check after 20 minutes and move around if the ones on the edge are burning. Set aside until you assemble the salad. I make these in advance along with pre cooking the sweetcorn. So all that's left to do is assemble when the guests arrive.
  • On a platter spread out the 40 g rocket and top with the rest of the ingredients don't forget to add the binjals too. 70 g pitted green Manzanilla olives 1 avocado, 2 sweetcorn kernels from 2 cobs, 6 - 8 caper berries halved , 80 g beetroot spirals, 3 - 4 sprigs ea fresh basil leaves, origanum and mint, 1/4 cup macadamia nuts toasted and chopped
  • Whisk the 2-3 Tbls raspberry vinegar and 6 - 8 Tbls avocado oil And set aside until ready to serve. Drizzle over salad just before sitting down to enjoy.

Notes

This salad will serve 6 people as a side dish. 
If you prepare the salad in advance, don't put the dressing on because it will wilt.