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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Ingredients

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

Method

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.