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Spiced Sweet Potato & Aubergine Salad With Tahini

Spiced Sweet Potato & Aubergine Salad With Tahini

Rating
4rating out of 5

(78 reviews from our customers)

Prep Time

30 min

Cuisine

Lebanese

For this warm Middle Eastern salad you'll combine cumin-spiced sweet potato and aubergine, roasted until soft and sweet and served on a bed of nutritious spinach leaves. Drizzle with a creamy tahini dressing and top with fresh mint and toasted seeds. Mmmmm! (Gluten and dairy-free, suitable for coeliacs).

Prep Time

30 min

Cuisine

Lebanese

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Aubergine
1 aubergine
garlic-clove
1 garlic clove
fresh-mint
10g mint
Tahini
4 tbsp tahini †
3 seed mix
30g 3 seed mix
ground-cumin
2 tsp ground cumin
sweet-potato
1 sweet potato
fresh-parsley
5g parsley
Baby-spinach
80g baby leaf spinach
You Will Need
Olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 aubergine
  • 1 garlic clove
  • 10g mint
  • 2 tbsp tahini<span class="strong">†</span>
  • 1 pine nut & seed mix sachet (30g)
  • 2 tsp ground cumin
  • 2 medium sweet potatoes
  • 5g parsley
  • 80g baby leaf spinach
Typical Values per 100g per serving
Energy 519 kJ
123 kcal
2405 kJ
571 kcal
Fat
of which saturates
7.2 g
1.1 g
33.3 g
5 g
Carbohydrate
of which sugars
12.6 g
3.4 g
58.3 g
15.7 g
Fibre 2.4 g 11.3 g
Protein 4.3 g 20 g
Salt 0.05 g 0.25 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 aubergine
aubergine
1 garlic clove
garlic
10g mint
mint(100%)
2 tbsp tahini
sesame
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
2 tsp ground cumin
ground cumin
2 medium sweet potatoes
sweet potato
5g parsley
flat parsley (100%)
80g baby leaf spinach
spinach
Allergens
  • Allergens highlighted by † (sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Spiced Aubergine & Sweet Potato Salad With Tahini

Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7

Trim the green stalks off the aubergine[s] and cut into wedges

Cut the sweet potatoes (skins on) into wedges

 

2 Spiced Aubergine & Sweet Potato Salad With Tahini

Add the chopped aubergine and sweet potato to a baking tray

Sprinkle over the ground cumin, drizzle everything with olive oil and season with a pinch of salt 

Give everything a good mix up and put the tray in the oven for 20-25 min or until everything is golden and softened

3 Spiced Aubergine & Sweet Potato Salad With Tahini

Meanwhile, peel and finely chop (or grate) the garlic

Chop the lemon[s] in half

Chop the parsley finely, including the stalks

4 Spiced Aubergine & Sweet Potato Salad With Tahini

Add the tahini, chopped garlic (Don't like raw garlic? Go easy!), chopped parsley and juice of 1/2 [1] lemon to a small bowl

Add with 75ml [150ml] warm water and a generous pinch of salt 

Give everything a good mix up – this is your tahini dressing 

5 Spiced Aubergine & Sweet Potato Salad With Tahini

Heat a small pan over a medium heat

Once hot, add the 3 seed mix and cook for 3-5 min or until they're toasted and darkened slightly in colour

6 Spiced Aubergine & Sweet Potato Salad With Tahini

Strip the mint leaves from their stems and chop them roughly

Cut the remaining lemon into quarters

7 Spiced Aubergine & Sweet Potato Salad With Tahini

Wash and pat the baby spinach dry

Divide the washed spinach between serving bowls, drizzle with olive oil and squeeze over the juice from 1 [2] lemon wedges and mix gently

8

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Serve the cumin roasted vegetables over the spinach

Garnish with the toasted seeds, chopped mint and the remaining lemon wedges

Enjoy!

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