Exclusive Recipe by Callum Hann: Roasted Eggplant with Zucchini Salad and Tahini Yoghurt

Ingredients

• 2 eggplants, cut into eighths lengthways
• 1 tbs oil, plus 1 tbs extra
• 1 tbs ground cumin
• Pinch of salt
• ½ cup Greek yoghurt
• 2 tbs tahini
• 1 garlic clove, finely grated
• 1 zucchini, shaved into ribbon using a vegetable peeler
• 400g chickpeas, drained and rinsed
• 3 cups baby spinach
• ½ bunch of parsley, leaves picked
• ½ bunch of mint, leaves picked
• 2 tbs red wine vinegar
• 1 pomegranate, seeds removed