Roast vegetable and whole wheat salad

Method

1. Heat oven to 200C
2. While the vegetable are roasting boil the whole wheat in plenty of water until tender, this could take up to an hour
3. Once cooked, drain and set aside
4. While the wheat is boiling place onions in a roasting dish or cast iron frying pan so they are not too overcrowded or sparse
5. Drizzle a little of the oil over them and place in the oven to roast, they should roast slow enough to go very soft and golden brown.  If they are roasting too fast place some tin foil over the top of the onions
6. Cut the eggplant and mushrooms into 2cm pieces and toss with a little of the oil
7. Place in a roasting dish and cook until lightly browned and cooked through, turn over regularly to help them cook evenly
8. Once cooked remove from the oven and coat with the balsamic vinegar
9. Gently toss roasted vegetables with wheat, lettuce, almonds, lemon juice and extra virgin olive oil and serve