About
This warm salad is loaded with griddled zucchini and eggplant, tossed with peppery arugula and topped with a refreshing yogurt dressing.
This makes a great sharing starter or light lunch.
Ingredients
- 2 teaspoon lemon juice
- 2 cup arugula
- 2 tablespoon greek yogurt
- 2 tablespoon olive oil
- 1 teaspoon oregano, dried
- 1 teaspoon tahini
- 1 small eggplant, raw
- 1 medium zucchini
- 1 tablespoon basil, fresh
- 1 tablespoon dry toasted pignolias pine nuts by trader joe's
- ½ teaspoon garlic powder
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Slice the zucchini and eggplant into quarters lengthwise, discarding the tough ends. Drizzle with the olive oil and 1 teaspoon of lemon juice. Season both sides with a little salt and pepper and sprinkle over the dried oregano.
- Heat a griddle pan over a high heat and add the vegetable strips. Cook for 2-3 minutes each side or until tender and char lines appear. You may need to do this in two batches.
- Add the charred vegetables to a large serving plate and toss with the arugula.
- Add the yogurt, tahini, remaining lemon juice, garlic powder and a pinch of salt and pepper to a small bowl. Whisk together until smooth. Taste and adjust seasonings if required.
- Drizzle the yogurt over the warm salad and scatter with the pine nuts and chopped fresh basil to serve.
Nutrition Facts
- Servings: 4
- Calories: 123.0kcal/514.8kJ (per serving)
- Fat: 9.1g (per serving)
- Carbs: 9.4g (per serving)
- Protein: 3.2g (per serving)
