This is an easy and healthy lunch or light dinner. It’s one of my go-to post-run lunches, packed with good veggies and nutrients. You can do variations on the salad, adding in your favorite roasted veggies. You can also mix it up with your favorite toasts (I usually go for a grainy bread or english muffin), or favorite spreads (I like to use freshly ground peanut butter, but you can also use almond butter, etc.)

Ingredients
– 1 carrot, peeled and julienned
– 1 cup of chopped aubergine cubes
– 1/3 cup of corn
– 1 bunch of kale
– Olive oil, salt, pepper
– A dash of thyme
– A dash of dried ground red pepper (optional)
– A dash of cumin or smoked paprika (optional)
– Sesame seeds to top (optional)
– Balsamic glaze (optional)
– Toast of your choice (I usually go for two slices)
– A couple of tablespoons of peanut butter (or your favorite spread)

Directions
1. Heat oven to 400 degrees F.
2. Prep your ingredients by peeling and julienning your carrots and chopping your aubergine (about 1-inch cubes).
3. Spread aubergine cubes onto a baking tray, and drizzle with olive oil, salt, pepper, and thyme. Bake in the oven for about 20 minutes until roasted (turn cubes over about halfway through).
4. While aubergine is roasting, heat a drizzle of olive oil in a medium pan. Add carrots, along with salt, pepper, thyme, and (optional) red pepper, cumin, and smoked paprika. Note: I like to add these spices to give the carrots an extra kick.
4. Once carrots start to brown, add corn to pan and pan-roast for a few minutes. Remove carrots and corn mixture and place in a serving bowl.
5. While the pan is still hot, add in kale, olive oil, salt, pepper, and (optional) olive oil. Stir until kale leaves are lightly cooked through.
6. Mix carrots and corn back into the kale, along with roasted aubergine. Put veggie mixture into serving bowl and top with sesame seeds.
7. Toast your bread and spread peanut butter onto toasts.
8. Et voila! Enjoy your delicious and nutritious meal.