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Vegetarian aubergine and feta cheese salad with tahini dressing
Serves: 2
Ingredients
- 1 large aubergine, cut into slices
- 2 red peppers, each cut into 6 pieces
- 1 red onion, cut into quarters
- 2 tbsp olive oil
- 250g 0% fat Greek yogurt
- 1 tbsp tahini paste
- 2 cloves garlic, crushed
- Juice of a lemon
- Handful chopped coriander, parsley and mint
- 200g feta cheese
- Rucola leaves to serve
Method
Heat the olive oil in a large griddle pan and fry the slices of aubergine, peppers and onion quarters on both sides till brown and tender. Season well with salt and pepper and put aside. Mix the yogurt with the tahini, garlic, lemon juice and herbs and season well. To serve, lay the grilled aubergine and peppers on 2 serving plates. Drizzle over half of the tahini dressing, then scatter over the rucola leaves and crumble over the feta. Drizzle over the remaining dressing and serve.
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