Aubergine & Cauliflower Salad

Aubergine & Cauliflower Salad

Roasted veg:
4 tbsp olive oil
2 small/1 large aubergine cut into 1 cm rings
1 cauliflower broken into florets
2 tsp Baharat spice mix or Sumac
1 tsp sea salt

Tahini yogurt sauce:
1 lemon - juiced
100g tahini
80ml water
1 garlic clove minced
250g live Greek yogurt
1 tsp dried mint
Salt to taste

To top:
15g flaked almonds or pine nuts toasted
Small handful of dill/parsley/mint
1 tsp Turkish pepper flakes
1 tsp Baharat spice mix or sumac
Olive oil

Method:
Prep the veg then mix with the olive oil, spices and sea salt. Arrange on a baking tray and cook at 200*C for around 30 minutes turning half way.
Meanwhile mix the tahini, water, garlic, lemon juice, yogurt, salt and dried mint to make the sauce.
To serve, swirl the tahini yogurt on a serving dish and top with the aubergines and cauliflower.
Top with the flaked almonds/pine nuts, herbs and spices and finally a drizzle of olive oil.