Aubergine Salad Bowl
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
1 serving
- 1 aubergines
- tablespoon olive oil
- a pinch of sea salt
- 2 tablespoons curried sweet potato hummus
- 2 handfuls of shredded kale and brussels sprouts
- 1 tablespoon apple cider vinaigrette
- 1 tablespoon chopped pecans
- 1 tablespoon dried cranberries
- a sprinkle of seaweed sprinkles
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Preparation
Step 1
Preheat the oven to 200°C fan setting / 220°C.
Step 2
Cut the aubergine into 2cm thick rounds, and place onto a baking tray - ensuring they are not overlapping - and drizzle with olive oil and a pinch of salt. Roast until caramelised and tender, about 20-25 minutes.
Step 3
Smear the hummus on the bottom of your plate. Top with the roasted aubergine rounds, the shredded, dressed vegetables, pecans and cranberries. This keeps well in a container for several hours or you can eat it right away.
Step 4
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