RecipesVegetarian and Vegetables

Chermoula Aubergine Salad with Tahini Dressing recipe

Gluten Free
Vegetarian
Chermoula Aubergine Salad with Tahini Dressing recipe
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Ingredients

For the salad
  • 50g sultanas
  • 1 tbsp white wine vinegar
  • 3 medium aubergines, trimmed and cut into roughly 1.5cm thick slices
  • 1.5 tbsp Steenbergs Chermoula spice blend
  • 3 tbsp olive oil
  • small handful fresh mint leaves
  • small handful fresh dill, roughly chopped
  • feta, crumbled (leave this out if you prefer to make this dish vegan)
  • 75g pitted black olives, halved
  • 40g pine nuts, toasted
  • 4 tbsp pomegranate seeds
For the dressing
  • 75g light tahini
  • 2 lemons, juice of
  • 3 tbsp olive oil
  • 1 tbsp maple syrup
To serve
  • warmed flatbreads or pittas (optional)

A delicious salad that can be prepped on the barbecue 

Prep time: 20 mins

Cook time: 15 mins

Serves 2 as a main, or 4 as a side dish

Method

01
Put the sultanas into a heatproof bowl, pour over the vinegar and 3 tbsp just boiled water then set aside to soak for 30 mins.
02
If cooking on a barbecue, light it then let the flames die down and the coals turn white. If cooking under a grill, heat the grill to medium high.
03
Add the aubergine slices to a large mixing bowl and add the Chermoula spice blend, olive oil and season with salt and pepper. Toss until the aubergines are well coated. To cook on the barbecue, cook for 5-6 mins each side until nicely charred and cooked through. To cook under the grill, lay the aubergine slices out on a wide baking tray and grill for 5-6 mins each side until nicely charred and cooked through. Set the aubergine slices aside to cool.
04
To make the dressing, whisk together all the ingredients then season with salt and pepper to taste and set aside. Drain the sultanas. 
05
To assemble the salad, lay half the aubergine out on a large serving platter then scatter over half the herbs, feta, olives, pine nuts and sultanas. Drizzle over half the dressing, then top with another layer of aubergines, feta, olives, pine nuts and sultanas. Drizzle over the remaining dressing and top with the pomegranate seeds.