Gluten Free · Main Meals · Recipes · Side dishes

Cauliflower & Aubergine Salad


Cauliflower & Aubergine Salad

This is a yummy salad that can be served warm or cold. Using a simple dressing, that can easily be transferred onto any protein, makes it a versatile side or main.

Equipment required

1 large baking tray
1 non stick fry pan

Shopping list for 2 people as a main

1 medium-large cauliflower
1 large aubergine
Handful cherry tomatoes
Vege oil

Small bunch fresh mint, finely chopped
2 tsp of apple cider vinegar
2 tsp of tahini
2 tsp Harissa
Splash of water (to desired consistency)

Method to the madness

Pre heat the oven to 200C

Break the cauliflower into small florets, splash with some vege oil and salt, bake for about 30 mins until slightly golden

Meanwhile dice the aubergine and fry off in the pan until golden

Mix together the dressing and taste – use the amount of water you feel comfortable with, depending on how large your cauliflower is. You want it to coat and stick to the vegetables nicely, not too runny

Chop the tomatoes in half or quarters depending on the size

Once the aubergine and cauliflower is cooked, either leave to the side to cool or mix together with the tomatoes and dressing while still warm

Serve alongside your fav protein or on its own



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