Perfect with any family meal.


  • Salad

  • 60g spinach leaves

  • 60g rocket leaves

  • 2 red capsicum

  • 1 eggplant, sliced in half

  • 1 small red onion, sliced

  • 150g cherry tomatoes, washed and halved

  • Handful of basil, roughly chopped

  • Olive oil

  • Salt and pepper to taste

  • Dressing

  • Olive oil

  • Balsamic vinegar


  • 1.

    Place baking paper onto a baking tray. Place the eggplant slices, cut side down on and salt and drizzle with oil.

  • 2.

    On another baking tray, place baking paper and the capsicum. Put in a hot oven, 180C.

  • 3.

    Eggplant will be cooked after 10 minutes. Remove and allow to cool. Capsicum will be cooked once skin is blackened. Remove and allow to cool.

  • 4.

    Once eggplant has cooled, cut into cubes. Once capsicum is cooled, remove seeds and skin and slice into 2cm pieces.

  • 5.

    Place spinach and rocket into a large bowl. Add eggplant, capsicum, red onion and cherry tomatoes. Toss in basil. Season to taste.

  • 6.

    Mix together olive oil and balsamic vinegar and dress to serve.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Exclusive recipe fromĀ Rebecca Searles, the founder of Family Garden Life.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings