Aubergine, feta & chickpea salad

Name: Aubergine, feta & chickpea salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: 2 aubergines; 5 tbsp olive oil; 1 tbsp Bart Baharat; 3 tbsp pine nut kernels; 400 g can chickpeas, drained; 4 Waitrose 1 Red Choice Tomatoes, cut into chunks; 1 clove garlic crushed; 2 tbsp pomegranate molasses; 25 g pack flat leaf parsley, leaves only; 100 g feta, crumbled

This warm salad, brings together hearty roasted aubergine, chickpeas, tomatoes and pine nutes and is topped with a squeeze of fresh lemon juice and crumbled feta.

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Gluten free

Serves2
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

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2 aubergines
5 tbsp olive oil
1 tbsp Bart Baharat
3 tbsp pine nut kernels
400g can chickpeas, drained
4 Waitrose 1 Red Choice Tomatoes, cut into chunks
1 clove garlic crushed
2 tbsp pomegranate molasses
25g pack flat leaf parsley, leaves only
100g feta, crumbled

Preheat the oven to 200˚C, gas mark 6. Cut the aubergines in half lengthways, then into thick semi-circles. Toss in a roasting tin with 4 tbsp oil, the baharat and season. Roast for 25 minutes until softened, then mix in the pine nuts, chickpeas and tomatoes and roast for a further 8–10 minutes, until the nuts are golden.
Remove from the oven and mix in the remaining oil, garlic and the pomegranate molasses. Pile onto a platter and scatter over the whole parsley leaves and feta. Delicious with lemon wedges to squeeze over and warm crusty bread.

Typical values per serving when made using specific products in recipe