1. 1. Combine all dressing ingredients in a screw top jar and set aside
  2. 2. Preheat oven to 180°C. Line a baking tray with baking paper. Place eggplant and onion on tray, drizzle with olive oil and sprinkle with chopped rosemary and sea salt.  Toss to combine. Bake for 20 minutes, stirring halfway through cooking time. Set aside to cool.
  3. 3. Meanwhile, cook tortellini as directed on pack. Drain and rinse under cold water. Drain well and place in a large bowl.
  4. 4. Add eggplant and onion to pasta along with baby spinach and radicchio. Toss gently to combine.
  5. 5. Shake jar of dressing well, then pour over salad. Toss gently. Place salad on a platter or in a shallow serving bowl. Top with pine nuts and coarsely crumbled feta.