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This salad may not be the most kid-friendly option out there, but we all deserve to treat ourselves to something delicious every once in a while.
1 baby eggplant, diced
1 portobello mushroom, sliced
Glicks Olive Oil, for drizzling
salt, to taste
black pepper, to taste
1/2 teaspoon Pereg Cumin
3 cups arugula
1/2 cup pomegranate seeds
1/2 cup raw tahini, such as Haddar Baracke
1/2 cup ice cold water
pinch of salt
1/2 teaspoon Pereg Cumin
2 cloves garlic
juice and zest of 1/2 lemon
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place eggplant, mushroom, and garlic (for the dressing) on baking sheet.
Drizzle with olive oil, salt, pepper, and cumin.
Bake for 20 minutes until golden brown.
Set aside to cool.
Layer arugula, roasted vegetables (except for the garlic), and pomegranate seeds.
In a food processor, blend all dressing ingredients including roasted garlic until creamy.
If you prefer a thinner dressing, continue adding water till you get the right consistency.
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Styling and photography by Chay Berger
Prep by Chumy Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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