North African Salad Recipe by Olivia Scott

Ingredients

2 eggplants
2 capsicums
1/3 cup extra virgin olive oil 
1 tsp Himalayan sea salt
1 tsp freshly ground black pepper 

1⁄2 tsp ground cardamom
1⁄2 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander seeds
1 tsp ground caraway seeds

1⁄2 cup (13g/0.5oz) mint leaves
2⁄3 cup (18g/0.6oz) coriander leaves 
1⁄2 red onion
juice of 3 lemons
seeds of 1 pomegranate
1⁄2 cup (65g/2.3oz) chopped pistachios

Method

Trim tops and bottoms from eggplants and capsicums and discard. Dice eggplants, capsicums and red onion and place in a bowl. Add the spices, olive oil and a pinch of salt and pepper and mix with your hands, making sure the oil and spices are absorbed by the vegetables. Place in the oven for 40 minutes at 180 degrees celsius, stirring occasionally. Once roasted, place the veggies into a large bowl and add the fresh herbs, lemon juice. Mix thoroughly and place salad in bowls. Decorate with pistachios and pomegranate seeds.

Serves 2 as a main, 4 as a side