Vegetarian Sabich Israeli salad with tahini yoghurt
Head chef for the Sydney Swans Courtney Roulston shares her recipe for a nutritious Sabich Israeli salad with tahini yoghurt to get you excited about lunch (or dinner!) again.
If there’s anyone that knows the importance of fuelling your body through balanced nutrition, it’s Courtney Roulston.
As head chef of the Sydney Swans, Roulston believes that “whilst meals for the team need to be healthy, they also need to be enjoyable”. Lucky for us, the host of Food to Fork has partnered with Nike to share some of her favourite pick-me-up recipes inspired for meals she has made for the team.
Packed with antioxidants in eggplant, protein in egg and Vitamin C in kale, this gluten-free and vegetarian salad might just become your next go-to lunch or dinner side; and with the deliciously creamy tahini yoghurt – how could it not?!
Like what you see? Sign up to our bodyandsoul.com.au newsletter for more stories like this.
Sabich Israeli salad with tahini yoghurt
Prep Time: 15 minutes
Cooking Time: 30 minutes
8 small Japanese purple eggplants, or 2 large purple eggplants
80 ml extra virgin olive oil
sea salt and pepper to taste
4 free range eggs, boiled for 6-7 minutes, peeled
1 bunch curly kale, washed and leaves stripped
1 Lebanese cucumber, seeded, sliced
1 small red onion, sliced into thin wedges
1 punnet cherry tomatoes, halved
½ cup round mint leaves, torn
1 tsp ground sumac, plus extra to serve
¾ cup Greek yoghurt
1 heaped tbsp tahini paste
2 tbsp lemon juice
1 tbsp maple syrup
1. Preheat a BBQ to a medium to high heat. Toss the eggplant in 40 ml of the oil and season with sea salt. Place onto the BBQ and grill for 8-10 minutes, or until the eggplant is tender and charred. Remove and set aside on a tray.
2. Combine all the Israeli salad ingredients in a bowl and season with sea salt and 20ml of the oil. Toss to combine so everything is coated in dressing.
3. Whisk all the tahini dressing ingredients together in a bowl, adding a little water if the mixture needs loosening to pouring consistency.
4. Rub the remaining oil and a pinch of sea salt into the kale leaves to soften and place onto the base of a large serving platter. Layer the roast eggplant and Israeli salad onto the kale. Cut the eggs in half and place onto the salad. Drizzle over the yoghurt dressing and sprinkle with a little extra sumac before serving.