Aubergine Caesar salad
2tbsp Planet Plant-Based coconut aminos
about 1/2tsp garlic granules
salt and pepper, to taste
one large head of romaine lettuce, cut into bite-sized pieces
Planet Plant-Based chickpea granola turmeric pumpkin seed
60g plant yogurt, plain
1tbsp Planet Plant-Based white tahini
1/2tsp dijon mustard
1tbsp capers, finely minced
juice from 1/2 lemon
1 tsp Planet Plant-Based date syrup
1/4tsp garlic granule
salt, to taste
Combine all the ingredients for the Caesar dressing in a small mixing bowl and whisk with a fork. Check for seasoning and refrigerate while you work on the rest of the salad ingredients.
Chop the ends of the aubergines off, cut them in half to get two chunks, and then slice the pieces in half lengthwise. Divide each half into three wedges. Place aubergine wedges in a roasting pan with olive oil, coconut aminos, oregano, garlic granules, salt and pepper. Toss to combine and roast in a 200C preheated oven for 15 minutes or until fork tender and caramelised on the edges.
Transfer roasted aubergines and lettuce to a large mixing bowl together with Caesar dressing. Toss to combine. Plate the salad scattering turmeric granola on top and eat immediately.