Seasonal vegetable salad with garlic vinaigrette

Babiche Martens

Ingredients

12 stems	Kale leaves (Main)
1 to drizzle	Olive oil
1	Eggplant, sliced into thin rounds (Main)
½	Pumpkin, peeled and thinly sliced (Main)
2	Beetroot, peeled and sliced into thin rounds (Main)
1 can	White beans, drained
1 to taste	Salt & freshly ground pepper

Dressing

3 Tbsp	Olive oil
2	Garlic cloves, finely chopped
1 Tbsp	Sherry vinegar
1 tsp	Brown sugar
1 to taste	Salt

Directions

1. Remove the stems from the kale and discard. Slice the kale.
2. Heat a frying pan. Add enough olive oil to cover the base of the frypan. When hot add the kale and stir for about 5 minutes or until wilted and a little crispy. Remove the kale and put into a large bowl.
3. Add the slices of eggplant and fry for 2 minutes on each side, then remove.
4. Cook the pumpkin and beetroot in the same way, adding a little more oil and seasoning. Add in white beans.
5. To make the dressing, whisk the ingredients together then add salt to taste.