MARINATED TUNA, SMOKED EGGPLANT, CRISPY CHICKPEAS

Serves: 4

INGREDIENTS

2 medium eggplants

¼ lemon, zest and juice

Sea salt and freshly milled pepper 1 can chickpeas

1 tbsp extra virgin olive oil, plus extra for tuna

½ tsp ground cumin

¼ tsp chilli powder

1 tsp smoked paprika

500g tuna fillet

10 sprigs lemon thyme, leaves stripped

METHOD

Preheat oven to 180C. Place eggplants on a preheated barbecue and cook for 20 mins, turning frequently, until soft. Place in a bowl, cover with cling wrap until cool then carefully remove skin. Add lemon zest, juice and season, keeping the flesh in large pieces. Set aside until required. Next, place chickpeas in a large bowl and toss with olive oil and spices until evenly coated. Spread out on a baking tray and bake until crisp, about 30 mins. When ready to serve, drizzle tuna with olive oil, season and scatter with lemon thyme, reserving a small amount. Cook in a heavy-based fry pan over high heat for 1 min each side. Slice thinly. Arrange tahini dressing, eggplant and tuna on plates. Scatter with crispy chickpeas, reserved lemon thyme and extra cumin.

TAHINI YOGHURT

2 tsp cumin seeds, toasted and coarsely ground, plus extra for sprinkling

2 cloves garlic, crushed

2 tbsp tahini

300g Greek yoghurt

Juice of 1 lemon

METHOD

Combine all ingredients.