Aubergine & Cauliflower Salad

It’s starting to feel like summer again and I couldn’t be more stoked. My evenings lately have consisted of taking my new drone out to capture some wicked shots, wines in the sun and dinner dates with friends. This evening was a combo of the above and the best of all worlds! Dinner was brought on my a collab with a good friend of mine who’s recently started her own foodie site with plenty of delicious treats. Be sure to check her out over on @defiantlydelicious or on the web here.

This summer salad is light, fresh and still packs a good punch and has been inspired by the ever-changing salad cabinet at one of our locals, Catroux! If you haven’t checked them out yet, make it a priority this weekend! Yummm. Aubergine (it’s much more fun to say thank eggplant) is one of my new fav vegetables, partly due to how fun it is to say and also because of how much goodness and nutrients they’re packed with. They’re not especially high in any one nutrient but instead are an impressive all-rounder. The understated aubergine has great amounts of fibre, folate, potassium, magnesium and a whole bunch of vitamins so don’t be afraid to dig in! The cauliflower has 77% of your daily vitamin C intake and alongside the chilli packs a mean punch.

This salad is perfect on its own or as a side to meatballs or roast chicken if you’ve got some reluctant meat-lovers in the house. If you end up trying it out tag me @simply_theora as would love to know how it goes! Xx

If you like the drone action below, follow my drone shots, adventures and explorations over on the gram @theaexplores

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For the salad
1 small cauliflower, roughly chopped into bite-sized florets
1-2 aubergines, cubed
2 tablespoons of olive oil
6 cloves garlic, finely chopped
½ a teaspoon of paprika
a pinch of salt and pepper

For the yoghurt sauce
1 tablespoon of  tahini
3 tablespoons of unsweetened greek yogurt
2 tablespoons lemon juice
1 tablespoon of water
a pinch of salt

for the chilli smash
½ a packed cup of coriander
1 small clove of garlic
2 tablespoons lemon juice
1 tablespoon of crushed red chilli
a pinch of salt

1. Pre-heat your oven to 180℃.
2. Line a large baking tray with baking paper and throw in your cauliflower and eggplant. add olive oil, garlic, paprika, salt and pepper, tossing with your hands to lightly coat the vegetables. roast about 30 minutes or under soft- remember to give them a stir throughout!
3. While the vegetables are roasting, start with your chilli smash and yoghurt dressing.
4. For the chilli smash, blitz all of the ingredients in a blender until blended, but a still a little bit chunky. place the fridge. for the yogurt dressing, mix all the ingredients in small bowl until combined. place in the fridge.
5. Take your roasted vegetables out of the oven and leave to sit for 2-3 minutes. Toss all of the chilli smash and half the yoghurt dressing through the vegetables. Serve immediately, drizzling with the remaining yoghurt dressing and any extra coriander you have lying around.

 

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