Description
Smoky grilled vegetables layered over creamy herbed yoghurt with crunchy dukkah with a final drizzle of La Motte Estate Blend Extra Virgin Olive Oil.
Ingredients
2 Tbsp (30 ml) La Motte Estate Blend Extra Virgin Olive Oil
2 large brinjals, sliced lengthways (about 1 cm thick)
3 courgettes, sliced lengthways (about ½ cm thick)
1 C (250 g) plain Greek yoghurt
1 Tbsp (15 ml) lemon juice
1 small garlic clove, finely grated
1 Tbsp (15 ml) honey
3 Tbsp (45 ml) tahini
1 Tbsp (15 ml) fresh mint, roughly chopped
1 Tbsp (15 ml) fresh parsley, finely chopped
1 Tbsp (15 ml) fresh dill, finely chopped
1 Tbsp (15 ml) dukkah, lightly toasted
Salt and freshly ground black pepper
To Serve
50g pine nuts, lightly toasted
La Motte Estate Blend Extra Virgin Olive Oil for drizzling
Toasted sliced baguette (optional)
Instructions
Place the brinjals and courgettes in a large bowl and toss with the olive oil until evenly coated.
Heat a griddle pan over medium-high heat. Grill the vegetables in batches for about 3 minutes per side until tender with good char marks. Remove from the heat and season immediately with with salt and pepper.
In a bowl, mix together the yoghurt, lemon juice, garlic, honey, tahini, mint, parsley and dill until smooth. Season to taste.
To Serve
On a serving platter spread the yoghurt as a base, then top with the grilled brinjal and courgette slices. Sprinkle with dukkah and toasted pine nuts, and finish with a generous drizzle ofLa Motte Estate Blend Extra Virgin Olive Oil. Serve with toasted baguette slices.
Notes
Tip: you can add other roasted veggies like onions and red or yellow peppers to your salad for variety. Follow the same cooking procedure as the brinjals/courgettes.
