Ingredients

4 Servings

Produce

  • Aubergine 1

  • Fresh Red Tomato 1

  • Red Chilli 1

  • Mint 3 sprigs

  • Lemon 1

Canned/Bottled Goods

  • Chilli Oil 1 Tbsp

Dairy & Eggs

  • Plain Greek Yogurt 60 g

Spices

  • Salt 1 tsp

Packaged Products

  • Tahini 30 g

Pantry

  • Extra Virgin Olive Oil 74 ml

Preparation

  1. Ingredient Prep

    Preheat oven to 205 C. Prepare ingredients. Drizzle aubergine with oil & salt. Roast at 205 C for 10 minutes.

    • 1 , sliced Aubergine
    • 4 Tbsp Extra Virgin Olive Oil
    • 1 tsp Salt
    • 1 , julienned Fresh Red Tomato
    • 1/2 , sliced Red Chilli

  2. Salad Assembly

    Spread the yogurt onto the base of the plate. Add roasted aubergine & tomato. Drizzle with tahini & add mint to garnish. Top with chilli oil, lemon zest, & salt. Drizzle with a little extra virgin olive oil if desired!

    TIP: Adjust chilli & chilli oil quantities for spice preference.

    • 60 g Plain Greek Yogurt
    • 30 g Tahini
    • 1/2 , sliced Red Chilli
    • 1 , julienned Fresh Red Tomato
    • 3 sprigs Mint
    • 1/4 , zested Lemon
    • 1 Tbsp Extra Virgin Olive Oil
    • 1 Tbsp Chilli Oil

Suggested Meals

Buttermilk Banana

Pancakes

Wheat Berry

Salad

Garlic

Chicken

Broccolini &

Lemon

Carrot Quinoa

Bowl

Nutrition

  Amount per
serving		 Daily value percentage
Calories 310 kcal  
Total Fat 25 g 32%
Total Saturated Fat 4 g 19%
Unsaturated Fat 21 g  
Cholesterol 0 mg 1%
Sodium 600 mg 25%
Total Carbohydrate 20 g 7%
Fiber Total Dietary 9 g 32%
Sugars Total 11 g  
Protein 6 g 11%
Vitamin C 17 mg 20%
Calcium Ca 122 mg 10%
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By Innit Culinary Team