Roast Vegetable Salad

This salad is a great accompaniment to meat and fish but is equally good as an entree or main in its own right.  You can roast the vegetables the day before and they won’t wilt.  It’s best to add the herbs and dressing at the last moment.

1. Preheat oven to 230˚C or 220˚C fan.
2. Remove ends from the courgettes and discard.  Halve the courgettes lengthwise and slice each half  on the diagonal into slices about 1.5cm wide.
   
3. Remove the ends from the aubergines and cut each in half lengthwise.  Cut each half into half again and slice into 1.5cm widths.
   
4. Put the aubergines and courgettes into a large shallow roasting tin and drizzle with 4 Tablespoons of the olive oil.  Grind some pepper over (hold off on the salt at this stage as the salad contains feta, which is very salty).  Give everything a good mix together before putting the tray in the oven.
   
5. Roast the vegetables for 20-25 minutes until the edges are toasted.
   
6. Let the roast vegetables cool then arrange them on a platter (or in a salad bowl) with the spinach, feta, pomegranate and chopped herbs.  Drizzle the remaining 2 Tablespoons and the balsamic glaze or balsamic vinegar over the salad.