This weekend I really wanted a super gourmet salad like this so I made this! Then we’ll still say that I cook healthy haha

I put lots of vegetables in the oven on a plate (by the way, this recipe is like a 2 in 1 since I’m going to offer you a second recipe from the rest of the same grilled vegetables).

Arugula, tomatoes, walnuts, a few white beans (I I’m not a fan at first but there they are very discreet in this salad and it brings softness), sesame, dried tomatoes and lemon juice

C’ was super good! I added small homemade croutons too.

Recipe video here: https://www.instagram.com/p/CNr85VthxTm/

Ingredients

  • eggplant – 1 – 2
  • courgette – 2
  • rocket < span>– 100 (g)
  • cherry tomatoes – 200 (g)
  • cooked white beans – 150 (g)
  • nuts – 60 (g)
  • dried tomatoes – 40 (g)
  • sesame – 2 (càs)
  • lemon – 1
  • Olive Oil – 3 (càs)
  • salt
  • pepper
  • croutons

Preparation

  • Cut aubergines, peppers and thinly sliced zucchini. Spread them on a baking sheet with oil, salt and pepper and bake for 45 minutes at 180°C (355°F).
  • Cut the cherry tomatoes in half. Cut the sun-dried tomatoes into strips. Crush the nuts. Squeeze the lemon.
  • In a large salad bowl, combine the arugula, cherry tomatoes, white beans, walnuts, sun-dried tomatoes, sesame and lemon juice. Add a little salt.
  • Finish by adding the roasted vegetables and it’s ready 🙂 Serve with croutons!
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