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Photo of Middle Eastern salad with tahini yoghurt by WW

Middle Eastern salad with tahini yoghurt

4
Points®
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

Ground coriander

2 tsp

Olive oil

2 tbs

Canned chickpeas, rinsed and drained

1 400g can

Roasted capsicum, not in oil

150 g, red variety, thinly sliced

Fresh coriander

⅓ cup(s), finely chopped

Baby spinach

4 cup(s), (80g)

Lemon juice

1 tbs

99% fat-free, plain or natural yoghurt, unsweetened

½ cup(s), (120g)

Tahini

1 tbs

Instructions

  1. 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.
  2. Meanwhile, to make tahini yoghurt, whisk all ingredients with 1–2 tablespoons hot water in a small bowl.
  3. 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.

Notes

TO REFRIGERATE: Steps 1 and 2 can be completed 1 day ahead. Store roasted vegetables and tahini yoghurt in separate reusable containers. Continue with step 3 when ready to serve.

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