QUEEN'S SALAD
4-6
35 min
| Ingredients | Number |
|---|---|
| farfalle pasta | 250 g |
| garlic bulb | ½ |
| vegan Butter | 50 g |
| eggplant | 1 |
| sun-dried tomatoes in oil | 150 g |
| pine nuts | 30 g |
| chives | 5 g |
| za'atar | 1 tbsp |
| unsweetened soy yogurt (I used the one from @alpro) | 300 g |
| tahini | 1 tbsp |
| lemon | ½ |
| salt and pepper | to taste |
| olive oil | |
| smoked salt |
"Incredibly good: Za'atar, yogurt and arugula"
Some recipes just stick with you – and the Queen's Salad is definitely one of them. Since I first shared it, I’ve been getting messages from followers telling me how much they love it. No surprise: This pasta salad is anything but ordinary. It brings together oriental and Mediterranean flavors in an unexpectedly harmonious combination. The smoky touch of roasted garlic, the nutty flavor of the toasted Za'atar-yogurt dressing, and the savory, tangy sun-dried tomatoes make it a true standout – perfect for picnics, BBQs, or simply when you're craving a bit of royal indulgence on your plate.
So, go ahead: Try it for yourself and taste the magic! Let's go!
PERSONAL RECOMMENDATION
I love letting the salad sit for a few hours so the flavors can develop even more. If you're bringing it to a picnic or BBQ, it's best to toast the pine nuts fresh right before serving to keep them nice and crispy.
PREPARATION
- Preheat the oven: Preheat the oven to 200°C.
- Prepare the eggplant: Cut the eggplant into small cubes, sprinkle with salt, and set aside for about 20 minutes.
- Roast the garlic: Place the garlic bulb on a piece of aluminum foil, sprinkle with olive oil and smoked salt, close the packet, and roast for about 15-20 minutes in the oven.
- Cook the pasta: Cook the farfalle according to the package instructions until al dente, drain, and stir in a piece of vegan butter.
- Prepare the sun-dried tomatoes: Drain the oil from the sun-dried tomatoes and set it aside. Chop the tomatoes and chives into small pieces.
- Sauté the eggplant: Rinse the eggplant cubes with water and sauté them in a pan until golden brown.
- Process the garlic: Remove the roasted garlic from the oven and blend it with soy yogurt, tahini, lemon juice, Za'atar, salt, and pepper until creamy.
- Assemble the salad: In a large bowl, distribute the arugula, add the farfalle, sun-dried tomatoes, chives, eggplant, and Za'atar-yogurt dressing. Mix everything well.
- Finish: Toast the pine nuts in a pan and sprinkle them over the salad. Done!