Roast Vege Salad with Sumac Yoghurt Dressing

This versatile salad is the addition to your barbecue you never knew you were missing! Pairs perfectly with butterflied lamb or chicken.

Ingredients

Salad

• 1 large eggplant, cut into 1cm-thick circles

• 2 courgettes, cut into 1cm thick circles

• 1 capsicum, de-seeded and cut into long strips

• 1/2 punnet cherry tomatoes, cut into quarters

• 3 big handfuls baby spinach

• 3 Tbsp olive oil

• Salt and Pepper

• 125g fresh mozzarella

• 1/4 cup pistachios

• 1/4 cup handful mint, roughly torn

Dressing

• 1 cup thick plain yoghurt

• 1 Tbspn lemon juice

• 1 tsp sumac

Method

Preparation

1. Preheat the oven to 200C fan bake

2. Place eggplant, courgette and capsicum on lined oven trays. Drizzle with olive oil and season with salt and pepper. Roast for 15-20minutes or until tender. Set aside to cool

3. In a bowl, combine yoghurt, lemon juice and sumac. Stir to combine

To serve

1. Spread yoghurt dressing over the bottom of a salad bowl/platter.

2. Layer 1/3 spinach leaves on top of yoghurt dressing.

3. Continue to layer with 1/3 eggplant, courgette, capsicum and cherry tomatoes.

4. Repeat steps 2 and 3 until all of the vege have been layered on salad.

5. Break mozzarella into pieces and spread over the salad.

6. Scatter over pistachios and mint.

7. Season, as desired, with salt and pepper

Serves 4

TOP TIPS:

• This recipe is extremely versatile and can be used with any roasted vegetables. Carrots, parsnip, red onion, or pumpkin would work well.

• Use a whipped feta dressing and top salad with crumbled feta for a slightly tangier taste. This option can also be more cost-effective.

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