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Roasted tomato, aubergine & chickpea salad
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Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 35 Minutes
400g can chickpeas, drained and rinsed (or 200g dried chickpeas, soaked overnight)
3 tbsp olive oil
3 garlic cloves, crushed
1 large aubergine, cut into 1cm-thick rounds
300g pack No.1 Red Choice Tomatoes, halved
½ lemon, zest and juice
1 tsp cumin seeds
4 tbsp Greek natural yogurt
1 tsp maple syrup
½ x 25g pack flat leaf parsley, roughly chopped
90g pack rocket
1 tbsp sesame seeds, lightly toasted
1 Preheat the oven to 200˚C, gas mark 6. If using dried chickpeas, cook the soaked peas according to pack instructions. Meanwhile, mix the olive oil with 2½ crushed garlic cloves. Arrange the aubergine and tomatoes, cut-side up, on a large foil-lined baking tray. Brush with ½ the garlic oil, season and roast for 10 minutes.
2 Remove the tomatoes from the tray and set aside. Toss the canned or cooked dried chickpeas with the remaining garlic oil, the lemon zest and cumin. Season and arrange where the tomatoes were on the tray. Roast for 15 minutes with the aubergine.
3 Meanwhile, in a small blender, whizz the yogurt, reserved ½ crushed garlic clove, the lemon juice, maple syrup and parsley until you have a smooth, thick dressing. Arrange the rocket, tomatoes, aubergine and chickpeas on plates. Top with the dressing and scattered sesame seeds.
Typical values per serving: