Roast Aubergine and Chickpea Salad
Aubergines are sometimes referred to as ‘the poor man’s meat’, due to their firm texture and ability to make you feel full. This warm salad is a case in point. Here aubergines are paired with chickpeas and feta
to create a delicious and satisfying meal.
|3 tbsp||olive oil, plus extra for grilling|
|1||radicchio, trimmed and separated into leaves|
|balsamic vinegar, for drizzling|
|1 x 400g||can chickpeas, rinsed and drained|
|1||small red onion, diced|
|75g||wild rocket or baby spinach leaves|
|1||handful of flat-leaf parsley, finely chopped|
|60g||feta cheese, crumbled|
|seeds of ¼ pomegranate|
|For the yoghurt and tahini dressing:|
|1||garlic clove, crushed|
|2 tbsp||olive oil|
|grated zest and juice of 1 lemon|
|sea salt and freshly ground black pepper|
Preheat the oven to 190°C, 375°F, gas mark 5.
Make the yoghurt and tahini dressing: mix all the ingredients together in a bowl.
Cut the aubergines into thin slices lengthways. Mix the olive oil and harissa and brush over both sides of the slices. Arrange on a baking tray and cook in the preheated oven for about 20 minutes until golden brown and tender.
Meanwhile, lightly oil a griddle pan and place over a high heat. Add the radicchio and cook for 2–3 minutes until slightly charred on both sides. Remove from the pan and drizzle with balsamic vinegar.
Put the roasted aubergines in a large bowl with the warm radicchio, chickpeas, red onion, rocket or spinach and herbs. Lightly toss everything together and drizzle the yoghurt and tahini dressing over
the top. Serve warm, scattered with feta and pomegranate seeds.
Or you can try this...
– Add some toasted seeds or chopped hazelnuts and pistachios.
– Use red or white chicory instead of radicchio.
– Try using coriander instead of parsley.
– Substitute canned cannellini or butter beans for the chickpeas.
– Add roasted sweet peppers, courgettes and red onions.
– Serve with griddled halloumi cheese.
– Serve with warm pitta triangles.