This is my kind of salad! Lots of flavours, textures and colours.
Grilled aubergines and courgettes with garlic and olive oil sits on a bed of crunchy cos lettuce topped with salty and sweet cumin toasted seeds before being drizzled with a zingy tahini and yogurt dressing.
Pure bliss! Make the salad when aubergines and courgettes are at their peak late summer.
Seasonal Swaps: if not vegan you can swop the maple syrup for honey and use a good full fat yogurt.