1 large zucchini, sliced
1 eggplant, halved lengthways and sliced thinly
500g pumpkin, peeled and sliced thinly into 2-3cm pieces
1 tbsp. extra virgin olive oil
1 clove garlic, crushed
2 tbsp. lemon juice
1 cup mint leaves, roughly torn
1 cup coriander leaves 1/2 cup roasted almonds, unsalted
1 pomegranate, seeds only
6 hard-boiled eggs, shelled and cut in half
- Place zucchini, eggplant and pumpkin on baking tray. Bake in pre-heated oven at 200°C for 15-20 minutes, until soft and slightly charred on the edges. Remove from oven and place in bowl along with the crushed garlic and oil. Set aside to cool.
- Once cooled add the lemon juice, herbs, almonds and pomegranate seeds. Toss well.
- Divide evenly amongst 4 serving plates and top each with 3 egg halves.