Roasted Carrot, Zucchini and Eggplant Salad with Pickled Sultanas

4 Servings 45 Mins

Makes 4 Servings

Prep Time 15 Mins

Total Time 45 Mins

Meets Dietary Restrictions

Ingredients

3 Carrots, peeled and roughly chopped

2 Large zucchinis, roughly chopped

1 Large eggplant, roughly chopped

2 Teaspoons harissa spice powder

1 Handful parsley leaves, washed

⅓ Cup toasted pine nuts

1kg Obela Classic Hommus

1 Lemon wedges, to garnish

⅓ Cup sultanas

⅓ Cup apple cider vinegar

2 Tablespoons caster sugar

1 Teaspoon sea salt

1 Pinch of chilli flakes

Directions

For the salad, preheat an oven to 200˚C.
Toss carrot, zucchini and eggplant in olive oil, harissa spice and sea salt and spread over a baking paper lined, flat oven tray. You might need to spread this over 2 trays if your trays are a bit small. Roast for 40-45 minutes or until crisp and golden on the outside and soft and tender on the inside. Transfer to a bowl. Pour over pickled sultanas, pine nuts and parsley and toss to combine.
For pickled sultanas, place sultanas in a small bowl. Pour vinegar into a small saucepan, add caster sugar, salt and chilli flakes. Bring to the boil and pour over sultanas. Leave to sit for 30 minutes.
To serve, spread a generous spoonful of hommus on a serving plate and top with salad. Garnish with a wedge of lemon. Enjoy!