Sweet Potato, Aubergine & Tahini Salad — Green Kitchen Stories
1. Cut the aubergines and sweet potatoes in dices, place on a baking tray, drizzle with olive oil and salt and roast at 200C for approx 30 mins.
2. To make the spiced vinaigrette, add 3 tbsp olive oil to a jar along with the ground paprika, cumin, coriander, chili and a good pinch salt.
3. When the vegetables are done roasting, pour over the marinade, toss and let cool.
4. Make the tahini dressing in a large bowl by stirring together tahini, olive oil, maple syrup and lemon juice.
5. Add the cooked quinoa to the bowl. Chop the romaine and cucumber coarsely and add to the same bowl. Toss!
6. Plate the salad. Start with the quinoa, romaine and cucumber, then add the roasted veggies and top with parsley, pomegranate seeds and toasted almond flakes.
Enjoy!
