This middle-eastern inspired vegetable salad is the perfect light lunch or side for a summer barbecue. It’s full of flavor and provides you with antioxidants from the cruciferous cauliflower, vitamin C from the pomegranate and plenty of chlorophyll and fiber from the arugula.
Ingredients: (preferably organic)
- 1 cauliflower, in florets
- 1 eggplant, cubed
- 1 tbsp avocado oil
- pink Himalayan salt
- 4 cups arugula
- pomegranate, for garnish
- mint, for garnish
Tahini Dressing
- 2 tbsp tahini
- ½ lemon, juiced
- ¼ tsp pink Himalyan salt
- a splash of cold water
- 2 ice cubes
Directions:
01. Pre-heat the oven to 200C. On a parchment paper lined baking sheet, spread out the cauliflower and eggplant, cover with avocado oil and salt and mix well. Bake for 30 minutes.
02. While the vegetables are baking, make the tahini dressing: in a small mixing bowl, combine tahini, lemon juice, pink salt, water and ice cubes. Mix with a fork until the dressing is smooth and creamy.
03. When the veggies are done, prepare a large platter and spread out the arugula. Top with cauliflower and eggplant and garnish with pomegranate and mint. Drizzle over the dressing or serve separately.
