Everything is in the name! Very comfy and filling salad quickly arranged and it is vegan! Fresh za'atar is extremely easy to make and a delicious herby finish to this earthy salad.

feeds 4 / prep & cook time 30 minutes

Ingredients

2 tins chickpeas
1 round aubergine
Small bunch parsley
Small bunch coriander
A handful of mint leaves
Lemon
Olive oil
100g Tahini
1 garlic clove
1 small bunch thyme
1/2 small bunch oregano
1 tbsp sesame seeds
1 tbsp sumac
1/2 jar Fermented Cauliflower in Pink
Salt & pepper

Method

Begin by making the za'atar: chop the thyme and oregano leaves and mix with sesame seeds, sumac and 1/2 teaspoon salt. The tahini sauce is made by grating 1 clove garlic into the tahini, squeeze half a lemon and a good pinch of salt. Add cold water and mix to the consistency of your choice. 

Cut the aubergine into crescent moons and score across the thin part of the wedge. Cover in olive oil and salt and roast at 200c until golden and charred at the edge. Drain the chickpeas and put into a bowl with a squeeze of some lemon juice, a drizzle of olive oil, salt and pepper. Finely chop the parsley, mint and coriander and mix into the chickpeas. Build the salad starting with the chickpeas, then the roast aubergine, scatter on the fermented Cauliflower in Pink, drizzle over the tahini sauce and sprinkle on some za'atar. Finish with a few sprigs of coriander and mint.

Enjoy friends!