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Photo of Middle Eastern salad with tahini yoghurt by WW

Middle Eastern salad with tahini yoghurt

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

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

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)


1 tbs


  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.


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.