Aubergine Salad with a Yoghurt & Hummus Dressing
This light & fresh salad is packed with flavour & is great for something a little different
- Serves: 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 40 mins
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
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.
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).
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.
Divide the quinoa evenly between 6 dishes over a bed of mixed greens.