- 1 cup beans
- 1 carrot
- 1 eggplant
- 1 tsp turmeric
- 1 tsp garam masala
- 2-3 Tbsp olive oil
- 1/2 bunch dill
- 1/4 cup olive oil
- 3 tsp honey balsamic cream BRAVA
- 2 tsp dijon mustard
- juice from 1 lemon
Soak beans overnight in water. Drain, add beans and carrot in a pot with fresh water and boil until tender.
Cut eggplant in small cubes and mix with olive oil, turmeric and garam masala. Season with salt and pepper and bake in a pre heated oven at 180C until crispy.
Finely cut dill and cut carrot in small pieces.
Combine dressing ingredients in a jar and shake well.
Combine salad ingredients and pour over the dressing. Garnish with olives.