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Sabich Salad

Perk up your weekend with this colorful Sabich salad! Once you eat it, you’ll want to eat it again and again and again... and again.
Print Recipe
Servings: 4
Course: Salad
Ingredients Method

Ingredients
  

  • 1 medium eggplant, sliced into 1/4 inch rounds
  • 1/4 tsp sea salt
  • 2 tbsp olive oil
  • 2 tsp za'atar
  • 4 hard boiled eggs, peeled and quartered
  • 3 cups mixed greens
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup chopped cucumber
  • 1/2 cup cooked barley, or favorite whole grain
  • 1/4 cup chopped parsley
  • 1/4 cup chopped pickles
  • Hot sauce, optional
  • Sesame seeds, to garnish
  • Tahini dressing
  • 1 tbsp olive oil
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 2 tbsp water
  • Sea salt

Method
 

  1. Preheat the oven to 375F. Line a tray with baking paper.
  2. Add eggplant to the baking tray in a single layer. Sprinkle it with sea salt, and let sit for 5 minutes.
  3. Drizzle with oil and za’atar, and bake for 20-25 minutes or until golden.
  4. Meanwhile, whisk together the dressing. Set aside.
  5. Combine eggplant, eggs, greens, tomatoes, cucumber, barley, parsley, and pickles in a bowl.
  6. Drizzle with dressing, and garnish with hot sauce and sesame seeds.
  7. Enjoy!