Ingredients

Method

• 3 brinjals
• 1 x 600 g punnet Woolworths exotic tomatoes, halved
• 12 mint leaves
For the dressing, mix:
• 3 T Woolworths tahini
• 2 T lemon juice
• 1 t garlic, chopped
• ¼ cup olive oil
• 4 T plain yoghurt
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Prick the brinjals a few times, then roast for 45 minutes, or until soft and collapsed. Allow to cool.

2. Spoon the flesh into a bowl and mix with the dressing. When ready to serve, toss in the tomatoes and mint.

Find more salad recipes here. 

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene