Grilled Eggplant Salad with Tahini Dressing

Step 1Mix all of the ingredients to make the dressing and set aside.

Step 2Combine the marinade ingredients into a small bowl and place a grill pan over high heat.

Step 3Using a mandolin or sharp knife, thinly slice the eggplant.

Step 4Lay the slices out and brush with the marinade before placing then in the grill pan to cook.

Step 5Keep a close eye on them as they will burn very easily. Repeat with all of the slices until the eggplant is cooked. Remove the eggplant onto a plate and sit to one side.

Step 6Place the chopped kale into the hot pan and toss in the residual heat until wilted.

Step 7Layer the kale, roasted peppers and eggplant on a serving platter and top with parsley.

Step 8Combine all of the drizzle ingredients together and thin with water to your desired consistency.

Step 9Drizzle over the warm salad. Store in a covered container in the fridge for up to 1 week.