Over the weekend I craved a salad, but without the salad leaves. I wanted something roasted with lots of flavour and texture, and this was the result… a salad with roasted aubergines, courgettes, cashew nuts, roasted artichokes and topped with cilantro and pesto sauce. A new favourite dish of mine because it’s got protein with vegetables and is fairly straight forward to make.
To serve 2
- 1 courgette/zucchini
- 1 aubergine/eggplant
- 1/3 cup cashew nuts
- 1/2 tin artichokes
- 1 Tablespoon red pesto
- handful chopped cilantro
- some sliced almonds to garnish
- optional: a few slices of sun-dried tomatoes
- 2 tablespoons melted coconut oil or ghee
Hanri & Banjo
PS: When you slice the ends off the courgettes, don’t forget to feed them to your dog… Banjo loves them.