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Aubergine Salad with a Yoghurt & Hummus Dressing recipe

Aubergine Salad with a Yoghurt & Hummus Dressing

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This light & fresh salad is packed with flavour & is great for something a little different

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 40 mins
Categories: Salads, Vegetables
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1 large aubergine, thinly sliced into rounds

2 Tbsp (30 ml) olive oil

1 C red quinoa, toasted

For the yoghurt & hummus dressing

3 Tbsp (45 ml) freshly squeezed lemon juice

1 C (250 ml) yoghurt

1 tsp (5 ml) ground cumin

1/2 C (125 ml) Parmesan

120 g store-bought hummus

Salt and freshly ground black pepper, to taste

Handful fresh coriander, finely chopped

To serve

Handful of mixed greens such as rocket, baby spinach and watercress

1/2 red onion, thinly sliced into rounds

1/2 cucumber, thinly sliced into ribbons with a mandoline

Preheat the oven to 200 °C.

Place the aubergine slices in a single layer onto a baking paper lined baking tray.  Brush with 1 tablespoon of olive oil and season with salt.

Bake for about 10 minutes, until tender.

Preheat a grill pan over high heat. Chargrill the aubergine slices in batches, for 3 minutes per side.

Remove from the pan and set aside to cool.

Toasted quinoa

Place 2 cups of water in a saucepan and bring to the boil. Add a ¼ teaspoon of salt. Add 1 cup of quinoa, reduce to a simmer and cover. Cook until all of the water is absorbed (about 15 minutes).

You will know the quinoa is cooked when the seeds are tender and display a spiral-like white-coloured thread.

Transfer the quinoa to a high heated frying pan with a drizzle of olive oil. Stir the quinoa continuously until it begins to toast and smell nutty (about 5 minutes).

Yoghurt-hummus dressing

Place the lemon juice, yoghurt, ground cumin, Parmesan, hummus, salt, pepper and half of the fresh coriander into a blender, keeping half of the fresh coriander aside.

Blend the ingredients together until well mixed and smooth – about 2 minutes. Transfer the mixture to a bowl and mix in the remainder of the coriander.

To serve

Divide the quinoa evenly between 6 dishes over a bed of mixed greens.