Mandy focuses on nourishment from within and cooks for pleasure and health. She is an advocate of promoting wellness through the varied meals she creates. Her focus is on food for the family and recipes that aren’t overly complicated, but are always full of flavour.
This is probably one of my favourite salads ever. It is substantial enough to be the main event, but works really well alongside lamb. I have 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:
Dressing (mix together in a bowl):
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.
Mandy
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