Roasted Cauliflower and Eggplant Salad w/ Lemon Tahini Dressing
Quick, easy, and wholesome, this delicious roasted cauliflower and eggplant salad is great served warm or cold. Tangy lamb's lettuce, roasted veggies, walnuts and juicy pomegranate pearls perfectly complemented with creamy lemon-tahini dressing - enjoy the recipe!
1 medium cauliflower, cut into florets
1 large eggplant, halved lengthwise
1 red onion, whole
Extra-virgin olive oil, for drizzling
Sea-salt and pepper, to taste
1 small pack lamb’s lettuce or salad leaves of your choice
8-10 walnuts, toasted and chopped into large pieces
1/2 cup pomegranate pearls, for garnish
1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon sea-salt
1. Preheat your oven to 180°C. Place cauliflower, eggplant and red onion on a baking tray. Sprinkle generously with salt and pepper. Drizzle EVOO and toss well. Roast for about 30-40 minutes until golden brown. Remove tray and set aside to cool. Once cool, peel onion and cut into quarters.
2. To make the dressing, add tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve. Alternatively, you can whisk all ingredients together in a large bowl.
3. To serve, place lamb’s lettuce in a large platter, top with cooled roasted vegetables. Drizzle half of the tahini dressing (keep the other half refrigerated and use within a week). Garnish with pomegranate pearls and toasted walnuts - serve chilled.