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Photo of Middle Eastern salad with tahini yoghurt by WW

Middle Eastern salad with tahini yoghurt

6
5
5
SmartPoints® value per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
Try this Middle Eastern flavour combination, perfectly finished with a spoonful of tahini yoghurt.

Ingredients

eggplant

600 g, (baby), trimmed, halved lengthways

red onion

2 medium, cut into thin wedges

ground paprika

2 tsp

fresh coriander

2 tsp, ground

olive oil

2 tbs

low-fat natural yoghurt

½ cup(s)

tahini

1 tbs

lemon juice

1 tbs

chickpeas, canned, rinsed, drained

1 can(s), 400g size can, (1 x 400g can)

red capsicum

150 g, roasted, thinly sliced

fresh coriander

⅓ cup(s), finely chopped

baby spinach leaves

4 cup(s)

Instructions

  1. 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.
  2. 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.
  3. Add roasted vegetables to chickpea mixture and toss to combine. Divide salad among plates. Serve drizzled with tahini yoghurt.

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