Middle Eastern salad with tahini yoghurt
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
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