Recipes

Ingredients

1. 1 tbsp Apple Cider Vinegar
2. 20 g Cheese (Feta)
3. 30 g Eggplant (sliced thinly lengthways)
4. 1 tbsp Flaxseed Oil
5. 30 g Green Beans
6. 1 tsp Olive Oil
7. 30 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.