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Rainbow Salad with Chilli Oil
- 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
- 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
- In the last 10 minutes, add the broccolini.
- 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
