Middle Eastern salad with tahini yoghurt
600 g, (baby), trimmed, halved lengthways
2 medium, cut into thin wedges
2 tsp, ground
low-fat natural yoghurt
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
150 g, roasted, thinly sliced
⅓ cup(s), finely chopped
baby spinach leaves
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place eggplant and onion in a large bowl. Add paprika, ground coriander and oil and toss to coat. Arrange vegetables in a single layer on prepared tray. Bake for 20–25 minutes or until golden and tender.
- Meanwhile, whisk yoghurt, tahini, juice and 1–2 tablespoons hot water in a small bowl. Place chickpeas, capsicum, fresh coriander and spinach in a large bowl.
- Add roasted vegetables to chickpea mixture and toss to combine. Divide salad among plates. Serve drizzled with tahini yoghurt.