Aubergine, feta & chickpea salad

ingredients | serves 2 | total time 45 mins

100g Odysea 100% sheep’s milk feta, crumbled • 2 aubergines • 5 tbsp olive oil • 1 tbsp Bart Baharat • 3 tbsp pine nut kernels • 400g can chickpeas, drained • 4 Waitrose1 Red Choice Tomatoes, cut into chunks • 1 clove garlic crushed • 2 tbsp pomegranate molasses • 25g pack flat-leaf parsley, leaves only

step 1

Preheat the oven to 200˚C. 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

step 2

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

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