Bean and roast veg salad

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JACQUES STANDER
JACQUES STANDER

1 Veggies: Salt the brinjal generously and mix with the other veggies. Add the olive oil, garlic and thyme and mix well.

2 Arrange the veggies in a single layer on a baking sheet. Roast for about 20 minutes or until soft but not mushy. Add the tomatoes halfway through the cooking time. Roast until the tomato skins start to burst. Then add the beans.

3 Dressing: Mix all the ingredients and pour over the veggies while they’re still hot. Leave to cool.

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