Sabich Salad with Tahini Yoghurt
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Sabich Salad with Tahini Yoghurt
Recipe by Courtney Roulston
Ingredients
8 small japanese purple eggplants, (or 2 large purple eggplants)
80ml extra virgin olive oil
sea salt and pepper to taste
4 free range eggs, boiled for 7 minutes, peeled
1 bunch curly kale, washed and leaves stripped
salad base
1 lebanese cucumber, seeded, sliced
1 small red onion, sliced into thin wedges
1 x 250g punnet cherry tomatoes, halved
½ cup round mint leaves, roughly chopped
1 tsp ground sumac, plus extra to serve
tahini yoghurt
¾ cup Jalna greek yoghurt
1 heaped tablespoon tahini paste
3 tbsp lemon juice
1 tbsp maple syrup
Method
Preheat a BBQ to a medium/high heat. Toss the eggplant in 50ml of the oil and season with sea salt. Place onto the BBQ and grill for 15 minutes, or until the eggplant is tender and charred. Remove and set aside on a tray.
Combine all the salad base ingredients in a bowl and season with sea salt and 20ml of the oil. Toss to combine so everything is coated in dressing.
Whisk all the tahini dressing ingredients together in a bowl, adding a little water if the mixture needs loosening to pouring consistency.
Rub the remaining oil into the kale leaves to soften and place onto the base of a large serving platter. Layer the roast eggplant an Israeli salad onto the kale. Cut the eggs in half and place onto the salad. Drizzle over the yoghurt dressing and sprinkle with a little extra sumac before serving.
