Asparagus and Potato Salad with Aubergine
Ingredients
- 2 cups baby spinach
- 1/4 cup pomegranate arils
- 2 radishes sliced
- 2 tbs cashew parmesan
- 1/4 cup basil pesto
- 2 tbs olive oil
- salt and black pepper
- Juice of one lemon
Preparation
Preheat the oven to 200C and line a baking tray with parchment paper. Drizzle the potatoes and eggplant with olive oil, season well and spread onto the baking tray. Bake for 30 to 35 minutes until golden
When there is 10 minutes to go, drizzle the asparagus in olive oil and add to the tray
In the meantime arrange your baby spinach and radishes on a platter. Add the potatoes and eggplant. Top with the red onion, cashew parmesan and pomegranate arils. Lastly drop dollops of basil pesto and drizzle with olive oil and a squeeze of fresh lemon juice
