Aubergine, Pomegranate and Yoghurt Salad

Method

Make it happen

1. 01

   Heat the oven to 200°C fan if roasting, or prepare a hot frying pan or steamer as needed; wash the salad vegetables and prepare all toppings.

2. 02

   Roast aubergine and onion with olive oil and cumin at 200°C fan for 30 minutes until browned and tender.

3. 03

   Stir yoghurt with lemon and crushed garlic to make a creamy dressing.

4. 04

   Layer warm aubergine over spinach, drizzle with yoghurt and scatter over pomegranate seeds.

5. 05

   Serve the salad warm while the vegetables still have texture, dividing the vegetables and toppings equally between four plates.