The Everything Salad

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

👨‍🍳 Instructions

1. 1Pre-heat oven to 220ºC. Cover a baking tray with baking paper
2. 2Cut 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.
3. 3On 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
4. 4Whisk 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.