Baby Aubergine Chickpea & Pomegranate Salad, with a Yogurt & Tahini Dressing
- Serves 4
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.
The recipe
Baby Aubergine Chickpea & Pomegranate Salad, with a Yogurt & Tahini Dressing
- 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.
https://www.simplyfoodbymandy.co.uk/post/baby-aubergine-chickpea-pomegranate-salad-with-a-yogurt-tahini-dressing
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All recipes
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.