Moroccan Salad

Ingredients
2 zucchini
1 small eggplant
2 parsnips
2 tbsp olive oil
6 sprigs of thyme
salt and pepper
4 egg tomatoes, halved
100g endive or frisee lettuce
1 tbsp pinenuts, toasted

DRESSING
Pinch of saffron threads
1 tbsp sultanas
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp dijon mustard

Method

1. Soak the saffron threads and sultanas in 2 tablespoons of boiling water for 10 minutes. Place all dressing ingredients in a jar with the water, saffron and sultanas and shake
2. Pre heat oven to 200C. Quarter the vegetables lengthwise and add to a bag with the oil, thyme, salt and pepper, mix and place on a baking tray and cook for 30 minutes. Add the tomatoes and cook until every vegetable is tender
3. Toss the lettuce in half the dressing, add the vegetables and pour over the remainder, mixing gently. Garnish with the pinenuts