Middle Eastern salad with tahini yoghurt
600 g, (baby), trimmed, halved lengthways
2 medium, cut into thin wedges
Canned chickpeas, rinsed and drained
1 400g can
Roasted capsicum, not in oil
150 g, red variety, thinly sliced
⅓ cup(s), finely chopped
Baby spinach leaves
4 cup(s), (80g)
99% fat-free plain yoghurt
½ cup(s), (120g)
- Preheat oven to 180°C. 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, until golden and tender.
- Meanwhile, to make tahini yoghurt, whisk all ingredients with 1–2 tablespoons hot water in a small bowl.
- Place chickpeas, capsicum, fresh coriander and spinach in a large bowl. Add roasted vegetables and toss to combine. Divide salad among plates. Serve with tahini yoghurt.