Crispy Sweet potato & Aubergine salad


1 Red Cabbage -Small

1 Sweet Potato - Medium

1 Aubergine

2 Cooked Beetroot

1 pkt Mixed frilly Lettuce

50g Goats cheese

100g Seedless Black Olives

2 Tbsp Roasted Seeds

2 Tbsp Middle Eastern Spice

1 Tbsp Ancient Egyptian Dukkha.

1 TbsTbspsp Ancient Egyptian Dukkha.


Thinly slice Aubergine and Sweet Potato, coat well with Middle Eastern Spice, heat oil in a small pan on medium to high, deep fry aubergine and sweet potato together till crispy. Set aside.

Heat olive oil in a small non stick frying pan, add onions and Ancient Egyptian Dukkha, caramelize, set aside.

Cut red cabbage into thin slices

Place Lettuce in a salad bowl

Add Beetroot,, caramelized onions, sweet potatoes and aubergines, Olives, Red Cabbage, dollops of Goats cheese and roasted seeds.



1 Green Apple

2 Tbsp Olive and Canola Mayonnaise

1 tsp Desert Himalayan Herb Salt

1 Tbsp lime juice.

1 tsp fresh garlic paste


Blend the above ingredients into a smooth consistency.

Drizzle over salad.

You may add some balsamic vinegar for extra flavour.

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