BEAN AND ROAST VEG SALAD
SERVES 8
PREPARATION: 20 MIN
COOKING: 20 MIN
VEGGIES
2 smallish brinjals, cut into wedges salt 3 peppers (green, red or yellow, or one of each), cut into long, thick strips 2 large red onions, cut into wedges 45ml (3T) olive oil 4 garlic cloves, crushed bunch of fresh thyme sprigs 250g assorted baby tomatoes 2 cans (400g each) butter beans or cannellini beans, drained DRESSING
4 spring onions, thinly sliced 50g fresh basil, chopped 25g fresh oregano, chopped 60ml (¼c) red wine vinegar 160ml (²/3c) olive oil honey salt and pepper TO FINISH
2 rounds feta cheese, crumbled 60ml (¼c) sunflower seeds, toasted 1 VEGGIES Salt the brinjal generously and mix with the other veggies. Add the olive oil, garlic and thyme and mix…
