Aubergine and Tahini Salad
This salad works well in the summer as a lunch if you are entertaining because you can prepare it ahead of time and the flavours seem to improve as it waits to be brought to the table. The green tahini sauce gives it both depth and power creating different layers of interest.
Serves 4 as a starter or 6 as part of a bigger meal.
INGREDIENTS
2 large aubergines
100g feta or similar
Handful of chopped pistacchio nuts
A few bitter lettuce leaves
INGREDIENTS FOR THE DRESSING
4 tbsp extra virgin olive oil, we used Incipit from Marco Rizzo, which is a sensational monocultivar grown at high altitude and full of precision and peppery spice.
1 tbsp apple cider vinegar
2tbsp pomegranate molasses
Maldon sea salt
INGREDIENTS FOR THE GREEN TAHINI SAUCE
100g tahini
Large handful of coriander
Large handful of flat leaf parsley
A sprig of mint
Juice of 2 limes
Pinch of salt
METHOD
Dice the aubergines and leave them for 20 mins or so in a colander with some salt. Meanwhile prepare the dressing ingredients.
Pat dry the aubergine with kitchen paper and then toss in the dressing ingredients. Then roast for around 25 minutes at 180°C.
While this is roasting, prepare the green tahini sauce in a small blender.
Once the aubergines are ready, combine with a few bitter leaves, the crumbled feta and plate. Then add the green tahini sauce and finish with the chopped pistachios.