ROASTED TOMATO, AUBERGINE & CHICKPEA SALAD

ingredients | serves 4 | 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

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