Ingredients
Salad
1/2 med eggplant cut into bite size pieces
1C bell peppers (any colours) sliced 1cm pieces
1/4C olive oil
4C lettuce, any type, tear into large pieces
1/4 bunch of fresh coriander (optional)
6 cherry tomates, quartered
Ground parmesan cheese
Dressing
3TBS olive oil
21/2TBS lemon juice
2TBS Mustard (I use fine wholegrain)
Pepper to taste
Preparation
Prepare oven at 180C Put peppers and eggplant pieces in oven dish with olive oil and toss to coat. Roast until soft and starting to blacken, set aside and cool. Whisk dressing ingredients together, set aside. Mix coriander and lettuce together and separate into 2 large salad bowls, sprinkle roast veges and tomatoes over top. Pour as much or little dressing as you like(the more, the zestier)over salads and top with as much ground parmesan as you like. Serve.
