Put everything in to a bowl, mix well, taste and season.
Preheat the oven to 220°C.
Brush the eggplant slices with olive oil, season and place side
by side on a baking sheet. Place in the oven for 10-15 minutes,
turning the slices once so they brown on each side.
Remove from the oven, cool and arrange on a large serving platter
with the cos leaves.
Place the salmon on a lightly olive oiled baking tray. Season and
place in the oven for 10 minutes or until just cooked.
Remove salmon from the oven and, using a spoon to break it into
large pieces, place on the eggplant.
Scatter the capsicum, tomatoes and carrot over the salmon. Pour
the dressing evenly over everything. Scatter the herbs on top and
This recipe takes less than 40 minutes to prepare, is
filling and full of flavour.
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