Baby Aubergine Chickpea & Pomegranate Salad, with a Yogurt & Tahini Dressing

his is probably one of my favourite salads ever. It is substantial enough to be the main event, but works really well alongside lamb. I used baby aubergine as they were so cute and I couldn’t resist buying them, but 2 regular sized aubergine cut into large chunks would do. ⠀ ⠀ Serves 4⠀

INGREDIENTS⠀ 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⠀


METHOD Coat the aubergine in the chermoula, season and drizzle with olive oil. Roast at 230 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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