Ingredients (serves 6)
330g (18 slices) marinated chargrilled eggplant
150g marinated mixed chargrilled capsicum, torn into strips
120g semi-dried tomatoes
180g ctn South Cape Persian Fetta
2 tbs balsamic glaze
70g baby rocket leaves
Method
Arrange the eggplant, capsicum and tomato on a large serving platter.
Carefully drain the feta, reserving the oil. Whisk the reserved oil and balsamic glaze in a bowl until well combined. Drizzle over the vegetables, reserving 1 tablespoon of the dressing. Crumble the feta and sprinkle over the vegetables.
Combine the reserved dressing and rocket in a bowl. Top the vegetables with the rocket mixture.
Arrange the eggplant, capsicum and tomato on a large serving platter.
Carefully drain the feta, reserving the oil. Whisk the reserved oil and balsamic glaze in a bowl until well combined. Drizzle over the vegetables, reserving 1 tablespoon of the dressing. Crumble the feta and sprinkle over the vegetables.
Combine the reserved dressing and rocket in a bowl. Top the vegetables with the rocket mixture.
