Summer Salad

by - 20:00

Here's an easy salad for summer evenings, for a barbecue or just an easy lunch. Basically i had again some leftover food and mixed everything together, but it turned out super delicious.
Level: EASY
What you need:
1/2 Eggplant
Cockail Tomato Mix
3 Tbsp Mustard
1 Tbsp Olive Oil
1 Tbsp Herbes de Provence
1 Tbsp Creme Fresh (Oatly)
1Tsp Lemon Juice
1Tsp Honey
Pumpkin Seeds
Cut your eggplant into approx 1cm thick slices and paint with a thin layer olive oil and top with salt/pepper and some herbes de provence. Grill them in the oven until crispy (approx 150°c for 45min)
Wash all your veggies, cut and serve them on a nice plate. Stirr the ingredients for your dressing in a small bowl and place in the fridge while waiting for your eggplants.
Once the eggplant is ready, bed it on your ruccola leaves. Spread your dressing, top with pumpkin seeds and daisys. VOILA!

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