Warm Moroccan Style Salad

• 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

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

oil, garlic, onion, eggplant, chickpeas, mixed spice, baby spinach, dressing, natural yoghurt, mint, honey, ground cumin

Taken from www.food.com/recipe/warm-moroccan-style-salad-169231 (may not work)