Ingredients

For the salad:

1 eggplant

1-2 tbsp olive oil

Salt and pepper to taste

1 ½ cup baby spinach leaves

¼ cup mint leaves

¼ cup thinly sliced green onions

¼ cup pomegranate arils

Lemon slices to serve

For the dressing:

2 tbsp Mayver’s Hulled Tahini

2 tbsp lemon juice

2 tsp maple syrup

⅛ tsp cayenne powder (or can submit for harissa)

2-3 tbsp water (to thin)

A pinch of salt

Method

1. Preheat the oven to 180°C. Line a baking tray with baking paper.
2. Cut the eggplant in quarters, place it on the lined tray and drizzle with the extra virgin olive oil until well coated. Season generously with sea salt.
3. Place in the oven to roast for 25-30 minutes.
4. To make the dressing, combine the tahini, lemon juice, maple syrup, chilli powder and water in a small bowl. Whisk until smooth. Season with salt to taste.
5. In a serving platter, arrange baby spinach and mint leaves.
6. Once the eggplant is ready, transfer to the platter.
7. Drizzle over the tahini dressing and top with the pomegranate arils, mint leaves, spring onions, and lemon slices – enjoy!

This delicious recipe was created by: @thrivebay!