Vegan Antipasti Salad

Ingredients

• 1 eggplant
• Salt
• 2 red bell peppers
• 5 tbsp olive oil
• 4 tsp dried Italian herbs
• 4 radishes
• 1 Carrot
• 2 tbsp Apple cider vinegar
• 1 tsp raw cane sugar
• 100 g mushrooms
• Pepper
• 1 Red Onion
• 300 g mixed greens (e.g., spinach, lamb's lettuce, arugula)
• 2 handfuls basil leaves
• 4 tbsp pickled beetroot (15 g each; sliced)
• 4 tbsp sunflower seeds (15 g each)
• 1 tsp lemon juice

Instructions

1. 1.

   Clean and wash the eggplant, slice it, sprinkle with salt, and let sit for at least 10 minutes. Meanwhile halve the bell peppers, remove seeds, wash, and cut into wide strips.

2. 2.

   Combine eggplant and peppers with 3 tbsp olive oil, a pinch of salt, and Italian herbs. Spread on parchment paper-lined baking sheet and roast in preheated oven at 160 °C (fan 140 °C; gas: level 2) for about 30 minutes.

3. 3.

   While the vegetables bake, peel and wash radishes and carrot, slice separately, and place each in a bowl. Heat 100 ml water with vinegar and sugar. Pour the warm dressing over the carrot and radish slices and let sit until serving.

4. 4.

   Clean mushrooms and slice them. Warm remaining oil in a pan and sauté mushrooms for 5 minutes over medium heat. Season with salt and pepper, then set aside.

5. 5.

   Peel onion and finely dice it. Wash salad leaves, pat dry, and tear into smaller pieces. Rinse basil and pat dry. Mix greens, basil, and onion together. Divide into lunchboxes.

6. 6.

   Add roasted eggplant, peppers, radish, carrot, mushrooms, and pickled beetroot on top. Sprinkle sunflower seeds. Drizzle with lemon juice and remaining olive oil.