Words Margo and Rosa Flanagan. Photography Susannah Blatchford and Margo Flanagan
We are always looking for different ways to add texture and this hand-crushed hummus is a keeper. We serve this salad as a starter with warm pita breads. Serves 4-6
Ingredients
2 eggplants, roughly cut into chunks
oil
pinch of sea salt
Chickpea smash
400g (14 oz) can chickpeas, drained and rinsed
1 tablespoon tahini
1 teaspoon ground cumin
1 teaspoon apple cider vinegar
pinch sea salt
black pepper
Herb yoghurt
1/3 cup coconut yoghurt
handful fresh herbs
1 teaspoon pomegranate molasses
pinch sea salt
To Serve
fresh rocket
pomegranate seeds
Method
Preheat the oven to 200°C.
Place the eggplant chunks on a baking tray, and generously drizzle with oil and sea salt. Toss to combine. Roast for 25 minutes.
Chickpea smash: Place the chickpeas in a bowl and crush with your hands. You want about half crushed and half left whole. Add the remaining ingredients and mix until well combined. Set aside.
Herb yoghurt: Place all ingredients in a small blender and blend to form a smooth green sauce.
To serve: Start with a layer of rocket, then one of eggplant, chickpea smash and dollops of herb yoghurt. Repeat for another 1-2 layers. Sprinkle with pomegranate seeds before serving.
Recipe extracted with permission from Salad by Two Raw Sisters, Allen & Unwin, RRP $50
