Grilled aubergine and courgette salad with tahini sauce
pigeon cottage
pigeon cottage
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  • 2 medium courgettes, washed, dried and cut on the diagonal into slices 1/2cm thick.
  • 2 tablespoons of light olive oil mixed with
  • 1/4 teaspoon sea salt
  • 10 cherry tomatoes, quartered and mixed with a dash of extra virgin olive oil, a pinch of sea salt and a teaspoon of red wine vinegar
  • 2 generous tablespoons of Greek yoghurt, 2 generous teaspoons of tahini paste, a squeeze of lemon juice, a pinch of sea salt, 1/4 teaspoon of ground roasted cumin, 1 teaspoon of garlic paste



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