Antipasto salad

Ingredients:

• 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

Method:

1. Arrange the eggplant, capsicum and tomato on a large serving platter.
2. Carefully drain the feta, reserving the oil.
3. Whisk the reserved oil and balsamic glaze in a bowl until well combined.
4. Drizzle over the vegetables, reserving 1 tablespoon of the dressing.
5. Crumble the feta and sprinkle over the vegetables.
6. Combine the reserved dressing and rocket in a bowl.
7. Top the vegetables with the rocket mixture.

Nutritional value (per serving):

• Energy 1000kJ
• Fat saturated 6.00g
• Fat Total 18.00g
• Carbohydrate sugars -0
• Carbohydrate Total 12.00g
• Dietary Fibre 2.50g
• Protein 6.00g
• Cholesterol – 0
• Sodium – 0