Recipe
Ingredients
Salad
200g mixed lettuce leaves (approximately 1 store bought bag)
1 eggplant
1/2 bunch of mint (removed from stems)
1 pomegranate
Dukka
½ cup hazelnuts chopped
¼ cup sesame seeds
1tbspn coriander
1 tbspn cumin
Pinch of salt and pepper (roast)
Dressing
4 tbspn Greek yoghurt (you could substitute this for plain coconut yoghurt)
Half a lemon, juiced
1 small clove of garlic (crushed)
½ tspn honey
*Olive oil to drizzle
Method
Pre-heat oven to 180 degrees (celcius) and line a baking tray with parchment paper
Chop the eggplant into circles and generously sprinkle with salt and olive oil. Bake for 20-30minutes until golden brown
Arrange lettuce and mint on a large serving dish
Remove the seeds from the pomegranate and sprinkle them over the salad, this YouTube video shows you the EASIEST way to do it (otherwise it can be a very timely ordeal)
Place the dukka ingredients into a hot pan and gently toast until golden brown (keep a CLOSE eye on these, they burn in a second!)
Place all dressing ingredients into a bowl and mix (if you want it a little runnier I usually add a touch of water)
Remove the eggplant from the oven and allow to cool for 5-10 minutes (this will stop the lettuce from wilting)
Spread the eggplant evenly over the salad and top with dressing, dukka and a hearty sprinkle of laarve!
Serves 4
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