
Middle Eastern salad with tahini yoghurt
4 - 6
PersonalPoints™ per serving
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
Fresh coriander
2 tsp, ground
Olive oil
2 tbs
Low-fat natural yoghurt
½ cup(s)
Tahini
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
⅓ cup(s), finely chopped
Baby spinach leaves
4 cup(s)