Recipe

 

Looking for a salad to share this Christmas?  Well there is nothing better than breaking bread with friends and family & this salad will find its way onto every plate at the table.

Utilizing fresh produce from your veggie patch, this tasty salad can be served warm or cold.  As a standalone meal, just add left over roast meat and serve with a crunchy piece of bread.

Merry Christmas everyone….Enjoy!

 

Ingredients.

150 grams Button Mushrooms – halved

1 small Eggplant, quartered & cut into 1cm slices

2 med Zucchini, halved and sliced thickly

1 med Capsicum, quartered, de seeded and sliced thickly

1 Red Onion, cut into wedges

1 clove of garlic, finely chopped

¼ cup Olive Oil

4 tbls of Butter

¾ cup Brown Rice

100 grams Baby Spinach/Rocket Mix

60 grams Goat’s Cheese or Feta

Sprigs of Italian Flat Leaf Parsley to dress

Dressing.

2 tbls Lemon Juice

1 tspn Dijon Mustard

2 tbls extra Virgin Olive Oil

Combine lemon juice & mustard, season well.  Gradually add the oil, whisking until combined.

 

Method.

1. Preheat oven to 180°C (fan forced)

2. Toss eggplant, zucchini, capsicum & onion in the olive oil and place out on a lined baking pan.  Season to taste and bake for approximately 40 min or until tender.

3. Meanwhile, cook the brown rice in boiling water for 25 minutes or until tender.  Drain & set aside to slightly cool.

4. Sauté the mushrooms in a frying pan with the garlic.  Set aside for serving.

5. Place rice, roasted vegetables, baby spinach/rocket mix & sautéed mushrooms into a large mixing bowl. Pour over the dressing and combine.

6. Spoon mixture onto a large platter, crumble goat/feta cheese over the top of the salad and dress with leaves of parsley.