ROASTED AUBERGINE, TOMATO AND CHICKPEA SALAD

May 27, 2020
Serves: 2 Cooks In: 45 minutes
  1. Mix the olive oil with the crushed garlic and some pepper in a small bowl.
  2. Place the aubergine and tomatoes into a bowl and cover with about 2/3 of the garlic olive oil mixture.
  3. Place the chickpeas and cumin seeds in another bowl and cover with the remaining garlic oil.
  4. Place the aubergine and tomatoes on a baking tray to cook for about 20 minutes until roasted.
  5. Place the chickpeas onto a baking tray and pop in the oven to roast for 10 minutes.
  6. Give the quinoa a rinse and then cook for the allotted time on the packet, you may wish to cook it with ½ a stock cube in to add more flavour.
  7. While the vegetables are roasting let’s make the dressing. Combine the parsley, lemon zest, lemon juice, kefir/yoghurt and maple syrup in a blender cup and whizz until smooth-ish.
  8. Now it’s time to plate up. Place the quinoa on the first, then the rocket, and top with the roasted aubergine, tomatoes and chickpeas. Cover with the dressing and sprinkle over sesame seeds.

Ingredients

  • 3 garlic cloves, crushed
  • 3 tbsp extra virgin olive oil
  • 1 medium aubergine, cut into 1-2cm slices
  • 8 medium sized tomatoes, cut in half
  • 400g chickpeas
  • 1 tsp cumin seeds
  • 1/3 cup uncooked quinoa per person
  • 1 large handful of rocket per person
  • 1 tbsp sesame seeds per person

DRESSING

  • Zest of 1 lemon
  • Small handful of parsley leaves
  • 4 tbsp kefir/yoghurt
  • 1 tsp maple syrup
  • 1 garlic clove, crushed