Roasted Eggplant and Capsicum Salad with Fresh Rocket


  • 1 medium sized eggplant, cut into cubes
  • 2 cups red or orange capsicum (or a mix), chopped
  • ½ cup uncooked buckwheat, rinsed
  • 2 cups rocket, packed
  • ¼ cup almonds
  • 1 ½ tablespoons olive oil, divided between
  • eggplant and capsicum for cooking
  • 2 tablespoons balsamic vinegar
  • 3 teaspoons PICKLD Coriander Seasoning
  • Premium Blend
  • Salt & pepper to taste

Ready In

30 min



Nutritional Facts

    How To Cook :

    Step 1

    Preheat oven to 230 C.

    Step 2

    Bring buckwheat to the boil in ¾ cup of water, reduce to a simmer,cover with a lid and cook for 15 minutes until water has absorbed.

    Step 3

    Meanwhile, toss the eggplant with a tablespoon of olive oil and a pinch of salt. Place into a baking dish.

    Step 4

    Toss the capsicum with half a tablespoon of olive oil and spread onto a baking paper lined tray.

    Step 5

    Bake the eggplant and the capsicum for 10 minutes. Remove the eggplant and capsicum from the oven and toss with the PICKLD Coriander Seasoning, then rotate and return both to the oven to bake for another 5 minutes.

    Step 6

    Optional: Toast the almonds in a skillet for 3 minutes. Allow to cool then roughly chop them. Gently combine all ingredients, season with salt and pepper to taste and serve with a sprinkle of PICKLD Coriander Seasoning.

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