Alive and Cooking

Golden Orb Roast Veg Salad

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4 small roasted Chinese eggplants, roughly sliced
1/3 iceberg lettuce, roughly chopped
1/4 medium-sized roasted pumpkin, cut into chunks
2 large roasted zucchini, thinly sliced
½ red onion, thinly sliced
6 eggs
2 heaped tbsp. freshly grated parmesan
1/3 cup mayonnaise
1 tsp. malt vinegar
Sea salt flakes


Boil the eggs until firm, then set aside to cool in an ice bath. Once cooled, peel and separate the egg white and yolk, keeping the yolks whole.

In a food processor, blitz the egg whites, vinegar, mayo and parmesan until smooth. Add a pinch of salt and stir to combine.

Cover a platter with lettuce, layer with roasted veg and scatter over the onion. Arrange the egg yolks around the salad, drizzle with a generous amount of egg white dressing and serve.

Serves 6

Golden Orb Roast Veg Salad