Aubergine & mackerel salad
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 1 • Difficulty: Easy
A deliciously different warm and filling salad served with a tahini dressing.
Ingredients
Aubergine
1 medium, finely diced
Calorie controlled cooking spray
4 spray(s)
Chickpeas, cooked
130 g, drained and patted dry
Spinach
30 g
Tesco Peppered Smoked Mackerel Fillets
40 g, skin discarded and flesh flaked
Fat Free Natural Yogurt
50 g
Tahini paste (sesame paste)
½ tablespoon(s)
Lemon Juice, Fresh
1 teaspoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the aubergine on a baking tray, mist with cooking spray and season well. Roast for 15 minutes.
2
Add the chickpeas to the tray, toss to combine, then mist with more cooking spray. Roast for another 20-25 minutes until the aubergine is cooked through and the chickpeas are crisp.
3
Meanwhile, to make the dressing, combine the yogurt, tahini, lemon juice and ½ tablespoon cold water in a bowl, then season to taste and set aside.
4
Toss the spinach through the aubergine and chickpeas, then transfer to a plate. Top with the mackerel, drizzle over the dressing and serve.
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