Sweet Potato, Aubergine & Tahini Salad
Here is a salad we made for my sister's birthday celebration this week. It's packed with flavor and perfectly combines crunchy (lettuce, nuts, cucumber) with creamy (tahini and roasted vegetables). A salad that is more than a salad.
Ingredients
Salad Ingredients
- 2 aubergines
- 2 sweet potatoes
- 2 cups cooked quinoa
- 2 romaine lettuce
- 1 cucumber
- 1 handful parsley finely chopped
- 1 pomegranate seeded
- 1 handful almond flakes toasted
Marinade
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp cumin
- 1/2 tsp ground paprika
- 1/2 tsp ground coriander
- 1 pinch ground chili
- 1 pinch salt
Tahini Dressing
- 4 tbsp tahini
- 4 tbsp olive oil
- 1 tbsp maple syrup
- Juice from 1 lemon
Method
- Cut the aubergines and sweet potatoes in dices, place on a baking tray, drizzle with olive oil and salt and roast at 200C for approx 30 mins.
- To make the marinade, add olive oil and apple cider vinegar to a jar along with the ground paprika, cumin, coriander, chili and a good pinch salt. Add a lid and shake.
- When the vegetables are done roasting, pour over the marinade, toss and let cool.
- Make the tahini dressing in a large bowl by stirring together tahini, olive oil, maple syrup and lemon juice.
- Add the cooked quinoa to the bowl. Chop the romaine and cucumber coarsely and add to the same bowl. Toss!
- Plate the salad. Start with the quinoa, romaine and cucumber, then add the roasted veggies and top with parsley, pomegranate seeds and toasted almond flakes.
- Enjoy!
