Eggplant & Radicchio Salad with Miso Tahini

This very purple salad is rich in ‘anthocyanin’ – a beneficial antioxidant to promote skin health as well as lower inflammation in the body.

Roasted eggplant that’s dressed in a sticky pomegranate glaze is then paired with radicchio, green olives, crumbled feta, crunchy seeds and drenched in lashings of a very addictive sweet and salty miso tahini.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 7 Mins

Cook Time 20 Mins

Method

1
Preheat the oven to 220 C celsius and line a baking tray with greaseproof paper. Add the eggplant, olive oil, pomegranate molasses, cumin and season with a little salt and pepper. Toss well, then place onto the tray into the oven for 20 minutes or until soft and caramelised on both sides. Set aside to cool slightly.
2
Make the miso tahini - combine all ingredients in a small bowl and whisk until smooth, adding a little more water to loosen if the sauce is too thick.
3
Assemble the salad - lay down slices of eggplant and radicchio, topping with the feta, pumpkin seeds and herbs. Finish with an extra drizzle of olive oil and lashings of miso tahini.

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