A WARM VEGETABLE SALAD.

Ingredients.....1 tbs of canola / rice bran oil, 1 red onion cut into small wedges, 1 tbs of minced garlic, 1 tsp of chilli flakes, 1 yellow capsicum, seeded and chopped, 1 red capsicum, seeded and chopped, 150 gm of button mushrooms, halved, 1 zucchini sliced, 1 finger eggplkant, roughly chopped, 420 gm can of chickpeas, drained, 150 gm of baby spinach leaves, 1/3 cup of pine nuts. Dressing...1/4 cup of canola/ rice bran oil, 1/4 cup of red wine vinegar, cracked black pepper. Heat the tbs of oil in a large frying pan over a high heat. Saute the onion and add the chilli and garlic until fragrant, 1- 2 minutes. Add the capsicums, mushrooms, zucchini and eggplant. Cook, stirring until tender...3 - 5 minutes, reduce the heat to medium low. Prepare the dressing.. In a small jug whisk together the oil and vinegar until well combined. Season with the cracked black pepper. Now add the drained chickpeas and half the dressing to the warmed vegetable mixture. Toss gently to combine and remove from heat. Place the baby spinach leaves in a serving bowl. Toss through the remaing dressing and finally top with the warm vegetable mixture. Sprinkle with pine nuts to serve.