Eggplant & Radicchio Salad with Miso Tahini - Brooke Kelly Nutrition

Ingredients

• 1 medium sized eggplant, cut into 2 cm rounds
• 2 tbsp extra virgin olive oil
• 1 tbsp pomegranate molasses (or maple syrup)
• ½ tsp ground cumin
• 1 cup radicchio leaves
• ⅓ cup green olives, pitted
• ⅓ cup crumbled goats feta
• ⅓ cup toasted pumpkin seeds
• 10g fresh mint leaves
• 10g fresh parsley, picked
• 1 tbsp extra virgin olive oil
• Salt
• Pepper
• 2 tbsp tahini
• 2 tsp white miso paste
• 2 tsp raw honey
• Juice of half a lemon
• 1 clove garlic, crushed
• 1, 2 cm knob ginger, finely grated
• 1 tbsp cold water