It may be freezing cold with a polar vortex over in the States (how cool are these pictures of frozen bubbles?), but over here in Australia, the days have been pleasantly balmy. After all the rich eating and imbibing of copious amounts of alcohol over the Christmas-New Year period, I’m ready to take it easy with some light salads and plenty of greens and fresh fruit.
Cue this delicious summer salad of roasted eggplant and baby carrots over a bed of rocket, sweet corn and feta! Served with baked salmon, this is a great way to launch back into some healthy eating after the party season.
Roasted Eggplant and Baby Carrot Summer Salad:
- A few handfuls of of fresh rocket leaves
- About 70 grams of herbed feta, diced
- Half a large eggplant, cut lengthwise in long, thin slices
- One bunch of baby carrots, washed, trimmed and peeled
- Two sweet corn cobettes, steamed with kernels sliced off the cobs (you can also use frozen corn or drained corn in a can!)
- Olive oil
- 2 tbspns honey
- 3 tbspns balsamic vinegar
Preheat oven to about 150-200 Celsius Degrees (about 302-392 Fahrenheit). While you’re waiting, this is the ideal time to slice up the eggplants and peel the baby carrots. Arrange eggplant and carrots on a baking tray lined with aluminum foil and drizzle with olive oil and a couple of spoonfuls of honey. Place tray in oven and leave for about 15-20 minutes or until vegetables are cooked and tender.
The eggplant will cook quicker than the carrots so you might want to remove the eggplant out about 15-20 minutes after cooking and leave the carrots for about 10-15 minutes longer.
While the eggplant and carrots are roasting, arrange rocket leaves, feta and sweet corn kernels on a plate. Add a couple of spoonfuls of olive oil and about three spoonfuls of balsamic vinegar and toss dressing through salad. Top with eggplant slices and carrots. Enjoy!