Midsummer Potato Salad

• 1 aubergine
• 1 cup soy yogurt
• 3 tablespoons mustard
• 1 lemon wedge
• 1 handful dill
• 3 spring onions
• salt
• 2 pounds new potatoes
• 1 cup chickpeas boiled
• 3 handfuls spinach
• strawberries

1. - boil the aubergine pieces in heavily salted water for a minute or two, just until softened. be careful because they get mushy real quick. drain and let cool a bit
2. - mix soy yogurt, mustard, lemon juice, dill, spring onions, salt and pepper together and give it a taste. this salad is quite zesty, just the way i like it. if you prefer it a bit rounder, simply add some maple syrup
3. - fold in the potatoes, chickpeas and aubergine. add more soy yogurt if needed, it's supposed to be really creamy
4. - place spinach around the edges of a large bowl and add the potato salad in the middle. garnish with dill, spring onions, strawberries and lemon for example
5. - enjoy on your smorgasbord, with bbq, or as a meal in itself

aubergine, soy yogurt, mustard, lemon, handful dill, onions, salt, potatoes, chickpeas, handfuls spinach, strawberries

Taken from www.yummly.com/recipe/MIDSUMMER-POTATO-SALAD-1217801 (may not work)