Ingredients

• 330g (18 slices) marinated chargrilled eggplant
• 150g marinated mixed chargrilled capsicum, torn into strips
• 120g semi-dried tomatoes
• 180g ctn South Cape Persian Fetta
• 2 tbs balsamic glaze
• 70g baby rocket leaves

Description

Antipasto Salad Recipe - Arrange The Eggplant, Capsicum And Tomato On A Large Serving Platter. Carefully Drain The Feta, Reserving The Oil. Whisk The Reserved Oil And Balsamic Glaze In A Bowl Until Well...

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