Antipasto salad

Name: Antipasto salad
Prep time: 10 min
Total time: 10 min
Ingredients: 330g (18 slices) marinated chargrilled eggplant; 150g marinated mixed chargrilled capsicum, torn into strips; 120g semi-dried tomatoes; 180g ctn South Cape Persian Fetta; 2 tbsp balsamic glaze; 70g baby rocket leaves

3.5

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 6

Cost: $1.41 /serving

Author : Tracey Meharg

italian vegetarian summer

Ingredients

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330 grams (18 slices) marinated chargrilled eggplant150 grams marinated mixed chargrilled capsicum, torn into strips120 grams semi-dried tomatoes180 grams ctn South Cape Persian Fetta2 tbsp balsamic glaze70 grams baby rocket leaves

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Instructions

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Step 1

Arrange the eggplant, capsicum and tomato on a large serving platter.

Step 2

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.

Step 3

Combine the reserved dressing and rocket in a bowl. Top the vegetables with the rocket mixture.