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- Home
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- salad
- Spinach salad with almond beer-battered aubergines
Spinach salad with almond beer-battered aubergines
Nutrition facts per serving:
- Energy in kcal about 671
- Fat about 36g
- Carbohydrates about 21g
This is needed
This is needed
for 6 people
Aubergines & sweet potatoes
- 3 aubergine, cut lengthwise into slices approx. 5 mm thick
- 0.25 tsp salt
- 150 g wholemeal flour
- 1.5 dl beer
- 150 g shelled ground almonds
- 1 dl soya drink
- 3 tbsp white almond cream
- 2 tbsp maple syrup
- 500 g sweet potato, cut lengthwise into slices
- 4 tbsp sesame seeds
- 1 tbsp olive oil
- 1 tsp sea salt
Apples
- 1 tbsp olive oil
- 4 apple, sliced
- 0.5 tsp chilli flakes
- 1 tbsp maple syrup
- 1 pinch cinnamon
- a little pepper
- a little Himalayan salt
Salad
- 5 tbsp white balsamic vinegar
- 0.5 lime, use only the juice
- 2 tbsp olive oil
- 3 tbsp white almond cream
- 1 tsp onion powder
- 2 tbsp maple syrup
- 0.5 tsp pepper, ground
- 1 tsp Himalayan salt
- 450 g baby spinach
- 260 g edamame
To serve
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- 200 g frozen raspberries, roughly broken into pieces
And that's how it's done
And that's how it's done
Aubergines & sweet potatoes
Salt the aubergines, leave to absorb for 30 mins., pat away the excess. To make the beer batter, combine the flour with all the other ingredients up to and including the maple syrup, season with salt. Dip the aubergines in the batter and place on a baking tray lined with baking paper. Wash the sweet potatoes in cold water, dry. Mix the olive oil, sesame seeds and sea salt in a large bowl, add the sweet potatoes, mix together and transfer to a baking tray lined with baking paper.
Bake for approx. 25-30 mins. in an oven preheated to 180 °C (fan) until the sweet potatoes and aubergines are golden brown.
Apples
Heat the olive oil, fry the apples over a medium heat with the maple syrup, chilli, cinnamon, salt and pepper until golden brown.
Salad
In a large bowl, combine the vinegar with all the other ingredients up to and including the onion powder, season. Add the spinach, mix carefully. Mix in the sweet potatoes and edamame.
To serve
Plate up the salad. Arrange the aubergines and apples on top of the salad, scatter the raspberries over the top.
