Rainbow Salad with Chilli Oil – Monica Yates
Veggies/Slides

Rainbow Salad with Chilli Oil

BY Monica Yates

  • 1 zucchini, roughly cut
  • 1/4 cauliflower, cut into florets
  • 1/4 eggplant sliced into 1 cm rounds
  • 1/2 cup red cabbage, shredded
  • 1 cucumber, sliced
  • 1 bunch of broccolini, ends removed
  • 1/4-1/2 avocado
  • 2 Tbsp chilli olive oil
  • 1 Tbsp olive oil
  • 2 Tbsp oregano
  • 2 Tbsp baby spinach
  • sunflower seeds to serve
  1. Preheat the oven to 180c and line a baking tray. Place the zucchini, cauliflower and eggplant down and drizzle with 1 tbsp of the plain olive oil and sprinkle with oregano and salt. Bake for 30 minutes
  2. In the last 10 minutes, add the broccolini.
  3. Serve with the red cabbage, cucumber on a bed of spinach. Drizzle with the chilli olive oil and serve with avocado and sunflower seeds. Season with salt and pepper

Hungry for more?

  • Broccoli and Flax Seed Pizza Bases
    VIEW
  • Dukkah Crusted Cauliflower
    VIEW
  • Zucchini and Coconut Loaf
    VIEW