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:

  • 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 
  • 100g Pomegranate seeds

 

Dressing (mix together in a bowl):

  • 1 clove crushed garlic 
  • 2 tablespoons Tims Dairy Greek Style 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. 

Mandy

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