- 330g (18 slices) marinated chargrilled eggplant
- 150g marinated mixed chargrilled capsicum, torn into strips
- 120g semi-dried tomatoes
- 180g Fetta chease
- 2 tbs balsamic glaze
- 70g baby rocket leaves
Arrange the eggplant, capsicum and tomato on a large serving platter.
Carefully drain the feta, reserving the oil. Whisk the reserved oil and balsamic glaze in a bowl until well combined. Drizzle over the vegetables, reserving 1 tablespoon of the dressing. Crumble the feta and sprinkle over the vegetables.
Combine the reserved dressing and rocket in a bowl. Top the vegetables with the rocket mixture.
Fat saturated 6.00g
Fat Total 18.00g
Carbohydrate sugars -0
Carbohydrate Total 12.00g
Dietary Fibre 2.50g
Cholesterol – 0
Sodium – 0
All nutrition values are per serve.