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–+ servings

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.
Season: Autumn
Course: Salad
Cuisine: Italian
Servings: 6
Difficulty Level: Easy
Ingredients Method
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

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
 

  1. 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.
  2. 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.
  3. When the vegetables are done roasting, pour over the marinade, toss and let cool.
  4. Make the tahini dressing in a large bowl by stirring together tahini, olive oil, maple syrup and lemon juice.
  5. Add the cooked quinoa to the bowl. Chop the romaine and cucumber coarsely and add to the same bowl. Toss!
  6. 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.
  7. Enjoy!
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