This is a fine mix of Dutch and English flavours and doesn't it look great! We created this salad together with the chefs at Rossio at a salad making (team building) workshop in Delft, Holland. It was a lot of fun.

Cut the eggplant into 1 cm thick slices, lightly brush with olive oil and grill on both sides until soft. Allow to cool then slice into strips.

Now make the dressing,slowly pan fry the anchovies and crushed garlic in the olive oil until just crispy (not burnt1) - allow to cool a little.

Cut and wash the lettuce and place in a bowl, add the diced capsicum, sun dried tomatoes, baby spinach, eggplant and onion.

Pour half of the dressing into the vegetables and stir through with your hands.

On individual serving plates, place a nice large mound of the salad vegetables.

Finish the presentation with shaved parmesan, a sprinke of oregano and a small handful of croutons.

Drizzel the remaining dressing over the top and around the bottom of the plate.

Rossio is a restaurant in Delft, The Netherlands and support love my salad.