Baby Aubergine, Chickpea and Pomegranate Salad with a Yogurt and Tahini dressing ⠀



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A gorgeous hearty Middle Eastern Salad packed full of delicious goodness. If you can’t get hold of the baby aubergine then use 2 regular sized aubergine and cut them into large chunks. A great salad to prepare in advance and make sure you make extra as it’s incredible cold the next day. One of the perks of food blogging is I get sent all sorts of delicious ingredients to play with, one of my absolute favourite brands is @belazu their Tahini is particularly amazing. Smooth, creamy, no nasty bitterness and runny as it should be. Teamed up with their pomegranate molasses 😍 it’s a heady combination. Let me know what you think?

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Serves 4⠀

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INGREDIENTS

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12-14 Baby Aubergine halved⠀

2 tablespoons Belazu’s Chermoula Paste⠀

1 small bag of salad leaves⠀

1 can chickpeas drained⠀

Small packet coriander chopped ⠀

2 tablespoons Pomegranate molasses or balsamic vinegar (I used Belazu)⠀

100g Pomegranate seeds⠀

Dressing (mix together in a bowl)⠀

1 clove crushed garlic ⠀

2 tablespoons Tims Dairy Greek Yogurt ⠀

3 teaspoons Tahini ⠀

Juice 1/2 lemon ⠀

1 tablespoon of the chopped coriander ⠀

Seasoning⠀

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METHOD ⠀

Coat the aubergine in the chermoula, season and drizzle with olive oil. Roast at 210 degrees for 20/30 minutes skin side down.⠀ Assemble the salad leaves, followed by aubergine halves, chickpeas and pomegranate seeds. Scatter with coriander. Top with the yogurt dressing and the pomegranate molasses. Season generously.

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