½ bunch fresh basil & flat leaf parsley, leaves picked
½ cup walnuts
Heat oven 190°C (conventional).
Place onions and cherry tomatoes on a lined baking tray and coat lightly with olive oil. Sprinkle tomatoes with sumac.
Roast in the oven for 20 minutes or until onions begin to caramelise and the tomato skins are soft and beginning to wrinkle. Set aside.
Slice eggplant and zucchini into 1cm circles. Mix olive oil with Garlic Lovers’ Spice and brush over the vegetables. Season to taste and cook on a griddle pan until soft.
To serve, assemble warm eggplant and zucchini on a serving platter (overlapping slightly), then add the roasted onion and fresh herbs. Scatter walnuts evenly over the salad along with crumbled feta. Season to taste.
Place the roasted tomatoes carefully on the top, then drizzle with olive oil and finish with an extra sprinkle of sumac.