Roasted aubergine & tomato salad

Name: Roasted aubergine & tomato salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 Essential Aubergine, cut into 3-4cm wedges; 2 tbsp olive oil; 400 g can Essential Chickpeas, drained and rinsed; 1 tsp ground cumin; ½ tsp ground cinnamon; ½ unwaxed lemon, zest and juice; 2 tbsp Cooks' Ingredients Tahini; ½ tsp maple syrup or agave; 1 clove/s garlic, finely grated; 200 g Waitrose No.1 Dulce Deliciosa Vine Tomatoes, halved; 2 Essential Salad Onions, finely sliced; 25 g pack flat leaf parsley, roughly chopped; Pitta bread, warmed, to serve (optional)

Serve this salad warm or at room temperature with bread for mopping up all the juices.

5 out of 5 stars(6) Rate this recipe

Gluten freeVeganVegetarianHealthyLow in saturated fat3 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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1 Essential Aubergine, cut into 3-4cm wedges
2 tbsp olive oil
400g can Essential Chickpeas, drained and rinsed
1 tsp ground cumin
½ tsp ground cinnamon
½ unwaxed lemon, zest and juice
2 tbsp Cooks' Ingredients Tahini
½ tsp maple syrup or agave
1 clove/s garlic, finely grated
200g Waitrose No.1 Dulce Deliciosa Vine Tomatoes, halved
2 Essential Salad Onions, finely sliced
½ x 25g pack flat leaf parsley, roughly chopped
Pitta bread, warmed, to serve (optional)

Preheat the oven to 220°C, gas mark 7. Toss the aubergine with 1 tbsp oil, season and spread over a large baking tray. Roast for 10 minutes. Meanwhile, toss the chickpeas with the remaining 1 tbsp oil, spices and lemon zest. Turn the aubergine and add the chickpeas to the baking tray. Roast for 20 minutes, stirring everything halfway through.
Meanwhile, make the dressing. Mix the tahini in a small bowl with the lemon juice, then whisk in 2-3 tbsp cold water to make a smooth dressing about the consistency of double cream. Stir in the maple syrup or agave and garlic; season and set aside.
To serve, arrange the chickpeas, aubergine and tomatoes on 2 plates. Spoon over the dressing and scatter with the salad onions and parsley. Serve with warm pitta, if liked.

Cook’s tip

Tahini

Think of this paste, which is made from blended sesame seeds, as a seed (rather than nut) butter. It makes fabulous dressings for vegetables, noodles or fish, and can be swirled into brownies or banana bread to delicious effect.

Typical values per serving when made using specific products in recipe