Ingredients
- 1 tbsp Apple Cider Vinegar
- 30 g Cheese (Feta)
- 40 g Eggplant (sliced thinly lengthways)
- 1 tbsp Flaxseed Oil
- 30 g Green Beans
- 1 tsp Olive Oil
- 60 g Zucchini (sliced thinly lengthways)
Instructions
- 1. Preheat barbeque grill. Rub eggplant and zucchini with olive oil. Cook a few minutes each side until tender and golden. Arrange eggplant and zucchini on a plate, and set aside to cool.
- 2. Cook beans in a saucepan of boiling water for 2 minutes or until bright green and tender. Drain and arrange over eggplant and zucchini.
- 3. Top with crumbled feta cheese and drizzle over oil and vinegar.