Updated: Nov 2
This versatile salad is the addition to your barbecue you never knew you were missing! Pairs perfectly with butterflied lamb or chicken.
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
1 cup thick plain yoghurt
1 Tbspn lemon juice
1 tsp sumac
Preheat the oven to 200C fan bake
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
In a bowl, combine yoghurt, lemon juice and sumac. Stir to combine
Spread yoghurt dressing over the bottom of a salad bowl/platter.
Layer 1/3 spinach leaves on top of yoghurt dressing.
Continue to layer with 1/3 eggplant, courgette, capsicum and cherry tomatoes.
Repeat steps 2 and 3 until all of the vege have been layered on salad.
Break mozzarella into pieces and spread over the salad.
Scatter over pistachios and mint.
Season, as desired, with salt and pepper
Want further individualised support with healthy snacks or meals?
The Wellness Studio is an online dietetic practice who specialise in lifestyle change, weight management and weight loss, women's health, gut health, low FODMAP diets, management of chronic health conditions, paediatric food allergies, and fussy eating/food intolerances.