Photo of Middle Eastern salad with tahini yoghurt by WW

Middle Eastern salad with tahini yoghurt

4 - 6
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
Try this Middle Eastern flavour combination, perfectly finished with a spoonful of tahini yoghurt.



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)


1 tbs

Lemon juice

1 tbs

Canned chickpeas, rinsed and drained

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

Red capsicum

150 g, roasted, thinly sliced

Fresh coriander

cup(s), finely chopped

Baby spinach leaves

4 cup(s)


  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.