Roasted broccoli, babaghanoush, capsicum and olives
Babaghanoush (eggplant, garlic, cumin, lemon juice, salt, tahini, olive oil), broccoli, roasted capsicum, kalamata olives, sunflower seeds, olive oil, salt, pepper, red wine vinegar.
Dressing: orange juice, lemon juice, olive oil, dijon mustard, salt.
Smokey, creamy babaghanoush and roasted broccoli makes the perfect accompaniment to roasted lamb or an easy side to pan fried chicken.
Frozen product. Must be defrosted before cooking. Once defrosted, cook and consume within 48 hours.
To cook: Remove plastic film and cook in a preheated 180C for 20-25 minutes, or until hot.