Warm Moroccan Style Salad - cooking recipe

Ingredients

1 tablespoon oil
4 garlic cloves, crushed
1 onion, sliced
500 g frozen peas carrots and cauliflower
1 small eggplant, cubed
300 g chickpeas, drained
1/2 teaspoon mild moroccan mixed spice
3 cups baby spinach leaves
Dressing
1 cup natural yoghurt or 1 cup Greek yogurt
1 tablespoon chopped of fresh mint
1 tablespoon honey
1 teaspoon ground cumin

Preparation

Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
Serve immediately.
Notes: Moroccan spice mix is available in the herb and spice section at the super market.