Moroccan Cafe Salad

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Spears of roasted eggplant, zucchini and parsnips with a fruity saffron dressing served with feathery leaves of frisee and the crunch of pine nuts!!

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Steps

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Preheat the oven to 400f.

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Put the saffron and raisins in 2 tbs.

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Boiling water and set aside to soak.

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Trim the zucchini , eggplants , and parsnips , and quarter lengthwise.

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Toss in the olive oil along with the thyme , salt , and pepper.

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Place all in a roasting pan.

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Roast for 30 minutes.

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Toss the vegetables , add the cherry tomatoes and roast until the vegetables are slightly scorched and soft , about 10 minutes more.

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Let cool for 10 minutes.

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To make the dressing:.

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Whisk olive oil , vinegar , mustard , salt and pepper in a large bowl with the saffron , raisins , and soaking water.

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Trim the frisee and tear the leaves in half.

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Toss the leaves in half the dressing and arrange in serving bowls.

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Toss the warm vegetables and cherry tomatoes in the remaining dressing and arrange over the top of the frisee.

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Sprinkle the toasted pine nuts over each salad and serve.

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Enjoy !.

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Ingredients

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zucchini, eggplants, parsnips, olive oil, fresh thyme sprig, sea salt, fresh ground black pepper, cherry tomatoes, frisee, pine nuts, saffron thread, raisins, extra virgin olive oil, red wine vinegar, dijon mustard