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LEAF, NUTS AND ROSEHIP DRESSING SALAD

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Ingredients

  • 3 cups mixed greens
  • ½ cup toasted nuts (sunflower seeds, walnuts, chopped almonds)
  • 1 cup sliced eggplants or zucchini
  • 2 tbsp olive oil

For the dressing:

  • Juice of 2 lemons
  • 2 tsp rosehip powder
  • 1 tbsp balsamic vinegar
  • 1 tbsp tahini
  • Salt to taste

Preparation

Heat a non-stick pan with olive oil. Brown the zucchini or eggplant slices on both sides over medium heat (about 3 minutes per side) and set aside.

Put the greens, nuts and zucchini or eggplant in a salad bowl.

Mix the dressing ingredients in a small bowl and add them to the salad bowl, stir well and serve.

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