Lunchbox Salads by Naomi Twigden

Author:Naomi Twigden
Language: eng
Format: epub
Publisher: Da Capo Press
Published: 2018-05-01T04:00:00+00:00

Tamarind, almond and ginger

1 small piece fresh ginger

2 tablespoons tamarind paste (or 1 tablespoon brown sugar and the juice of 1 lime)

¼ cup sliced almonds

2 teaspoons honey

1 tablespoon coconut/olive oil

extra: 20 fresh mint leaves

Peel and finely grate the ginger, then add to the eggplant along with the tamarind paste, almonds, honey and oil before baking. Stir in the torn mint leaves after the eggplant mix has cooled.

BABAGANOUSH ON RYE

2 eggplants

coconut/olive oil for drizzling

3 red peppers

4 slices rye bread

1 garlic clove

1 lemon

2 tablespoons tahini

2 tablespoons roughly chopped fresh parsley

2½ cups arugula

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