Middle Eastern chickpea and aubergine salad

SERVES 4-6

TAKES 15 MINUTES TO MAKE, 25-30 MINUTES TO COOK

With chickpeas, aubergines, halloumi and roasted garlic, this quick vegetarian salad recipe makes a substantial main meal.

NUTRITION: PER SERVING

CALORIES 278KCALS
FAT 20.3G (8.1G SATURATED)
PROTEIN 12.8G
CARBOHYDRATES 11.9G (4.2G SUGARS)
FIBRE 4.9G
SALT 1.6G
Based on 6 servings

Ingredients

2 aubergines, cut into 2cm thick rounds, then into half moons
1 garlic bulb, cloves separated
1-2 tbsp harissa paste
2 tbsp olive oil
400g tin chickpeas, drained and rinsed
1 red onion, finely sliced
1 red chilli, deseeded and finely sliced(optional)
250g pack halloumi, sliced
Grated zest and juice of ½ lemon
1 tbsp extra-virgin olive oil
1 tbsp rapeseed oil
70g bag wild rocket
Handful of fresh coriander, leaves picked

Method

1. Preheat the oven to 190°C/fan170°C/gas 5. Put the aubergines and garlic in a roasting tin with the harissa and 1 tbsp of the olive oil. Toss well, season and roast for 20-25 minutes until tender and golden. Add the chickpeas to the roasting tin for the last 4-5 minutes of the cooking time.

2. Meanwhile, in a bowl, pour boiling water over the onion and set aside for 5 minutes. Drain and refresh under cold water, then set aside.

3. Remove the roasting tin from the oven and put the contents, plus the onion, in a serving bowl.

4. Heat the remaining oil in a frying pan and fry the halloumi on both sides, along with the chilli (if using), until the cheese is golden. Break up and add to the serving bowl.

5. Whisk the lemon zest and 1 tbsp lemon juice with the extra-virgin and rapeseed oils. Season, then pour the dressing over the contents of the serving bowl. Add the rocket and coriander, toss gently and serve.