Charred Aubergine, Broccoli & Red Onion Salad
As summer draws to a close, hearty salads like this one become slightly more tempting than the leafy salads of June and July. Aubergines and broccoli are in their prime in September and both pack an impressive nutritional punch - rich in beneficial plant chemicals, fibre, and an array of vitamins & minerals. This can be enjoyed on it's own or with a slice of nut and seed loaf.
Servings: 2-3 people Time: 30 minutes
Ingredients
| Salad 1 small aubergine, sliced 1 small broccoli head, chopped 1 large red onion, peeled and diced 4 garlic cloves, peeled salt & pepper 1 tsp dried thyme 1 tsp dried oregano 2 tbsp olive oil 4 tbsp almonds, toasted and chopped 2 tbsp pomegranate seeds 1 tsp sumac |
Dressing 2 tbsp tahini 1 tbsp natural yoghurt 2-3 tbsp water 1/2 lemon, juice 1 garlic clove salt and pepper |
Method
1. Preheat oven to 200°C fan. In a large mixing bowl. toss the chopped vegetables with olive oil, dried herbs, salt and pepper so everything is fully coasted. Spread out on a lined baking tray and roast for 20-25 minutes until charred.
2. To make the dressing, add all of the ingredients to a blender and blend until completely smooth. Add more water to get the right consistency to drizzle over the salad.
3. Assemble the vegetables on a plate, drizzle over the dressing and sprinkle of pomegranate seeds, toasted almonds and sumac.
4. Enjoy on it’s own or a with a chunky slice of nut and seed bread.
