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: Arrange the eggplant, capsicum and tomato on a large serving platter. Carefully drain the feta, reserving the oil. Whisk the reserved oil and balsamic…