Side Dishes Starters/Snacks Lunch/Dinner Roasted Aubergine and Pepper Salad
Serves : 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Ingredients
- 3 tbsp olive oil
- 4 tsp ground cumin
- 4 tsp ground coriander
- Sea salt and freshly ground black pepper
- 1 large/2 small aubergines, cut into thick rounds
- 2 peppers, seeded and cut into 8th’
- 1 red onion, cut into wedges
- 1 x 400g tin butter beans, drained and rinsed
- 100g 0% natural yoghurt
- 1 tbsp chilli sauce
- 1 lemon, juiced
- 2 tbsp coriander leaves, roughly chopped
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6.
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Tip the oil, ground cumin and coriander, salt and black pepper into a medium bowl. Stir to combine then add the aubergines and mix really well until totally coated.
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Add the peppers and onions and toss until just coated in the spiced oil.
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Tip onto a baking tray then place in the oven to roast for 15 minutes then add the butter beans and return to the oven for another 10-15 minutes until golden brown and tender.
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Meanwhile, mix the yoghurt, chilli sauce and lemon juiced together then season with salt and black pepper.
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Serve the roasted vegetables hot, warm or cold. Drizzle with the chilli yoghurt and scatter the coriander over the top.
