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Falafel salad with aubergines & chermoula yogurt
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2 aubergines, sliced into 5mm rounds
4 tsp olive oil
½ tsp cumin seeds
28g pack coriander, leaves and stems roughly chopped separately
1 small clove garlic
Juice of 1 large lime
6 tbsp fat free Greek style yogurt
½ x 190g pack Waitrose Spinach Falafels
2 tsp clear honey
½ x 125g pack pomegranate seeds
1. Preheat the grill to high. Rub the aubergines with 2 tsp oil, then season and place them on baking sheet in one layer. Grill for 5-6 minutes on each side, until tender and just golden.
2. Toast the cumin seeds in a dry frying pan for 2 minutes until aromatic. Put most of the coriander leaves and all of the stems into a small food processor with the garlic, lime juice and remaining oil. Pulse until finely chopped. Stir into the yogurt with the toasted cumin and season.
3. Place the aubergines on a serving plate. Warm the falafels under the grill for 5 minutes, turning halfway until piping hot. Cut and scatter them over the aubergines. Drizzle over the honey, then spoon on the yogurt dressing and scatter the pomegranate and coriander leaves.
Cook’s tipTo save time, a bag of Cooks’ Ingredients Chargrilled Aubergines can be very handy. Simply roast and use as above.
Typical values per serving:
Low in saturated fat
This recipe was first published in February 2018.