AUBERGINE SALAD WITH SPINACH, FETA, POMEGRANATE AND MINT DRESSING

Aubergine Salad

AUBERGINE SALAD WITH FETA, POMEGRANATE AND MINT DRESSING

INGREDIENTS

1 aubergine, trimmed and sliced

2 tbsp olive oil

1 tbsp rose harissa paste

1 tbsp Tahini

50ml Greek yogurt

1 garlic clove minced

Juice of ½ lemon

60g feta cheese, crumbled

15g pack fresh mint

½ tsp sumac

50g of pomegranate seeds

50g washed and drained spinach

PREPARATION

1. Heat a griddle pan until hot. Brush the aubergine slices with the oil and cook for 4 minutes each side. Remove from the pan and brush with the harissa.

2. Place the tahini in a small bowl and mix in the Greek yogurt with the garlic, lemon juice and 1 tbsp water. Whisk to  combine and season.

3. Place the washed spinach over the serving plate and arrange the warm harissa aubergine over a serving plate, drizzle with the dressing and scatter over the feta, mint leaves, sumac and pomegranate seeds.

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