The Best Spring Salad with char-grilled eggplant, pumpkin, figs & almonds
This salad came together in one of those perfect moments where each ingredient just appeared before my eyes and said ‘pick me!” It is bursting with flavour and easy to throw together for a delicious lunch or simple dinner- the best part is if you’re looking for something gourmet, it does appear gourmet if you plate it up nicely! Otherwise, just mix it all up together and you have a salad that you will want to make day after day after day…
- ¼ red cabbage finely sliced
- A dozen snap pea pods- peas removed
- A good handful of fresh sprouts
- 2 tablespoons of adzuki bean sprouts
- ½ of an orange sliced into think segments
- 1 medium size eggplant sliced thinly
- ¼ of a pumpkin chopped into 1cm by 1cm cubes
- 2 dried figs finely sliced
- ¼ cup of flaked almonds
- 1 teaspoon of flax seed oil
- ¼ teaspoon of salt
Place the pumpkin cubes on an oiled baking dish and bake in a moerate oven until the pumpkin in tender.
While the pumpkin cooks, thinly slice the eggplant and grill on a hot grill pan until the eggplant is sift and char grilled.
Allow the cooked pumpkin and eggplant to cool slightly while you make the fresh component of the salad.
Place the cabbage, peas, sprouts, aduki sprouts, orange and apple in a large bowl and mix gently to combine. Add the flax oil and salt and mix gently with your hands to evenly coat the salad.
To serve, pile up the fresh salad evenly onto two plates, arrange the grilled eggplant to one side and the roast pumpkin on the other.
To finish, scatter with the figs and roasted almond flakes.
Optional- serve with cashew turmeric dressing.