Chickpea & aubergine salad
Takes 30 min serves 4
400-500g baby aubergines, halved lengthways 4tbsp olive oil 400g can chickpeas, drained, rinsed and dried with a kitchen towel 2tsp ground cumin 200g Greek yogurt 1tbsp tahini juice of 1⁄2 lemon 2tsp runny honey 3-4tbsp pomegranate seeds
Preheat the oven to 200°C/fan 180°C/ Gas 6. Toss the aubergines in half the oil. Put on a large, shallow baking tray – space them out or they will steam, not roast. Season well and roast for 20min. Toss the chickpeas in 1tbsp oil with 11⁄2tsp cumin, then spread them out on another tray and roast for 15min. Meanwhile, stir together the Greek yogurt, tahini, remaining olive oil, lemon juice, honey and remaining cumin until smooth, then set aside. Toss the roasted aubergines with the chickpeas and sprinkle over the pomegranate seeds. Drizzle over a little of the Greek yogurt dressing and serve the rest in a jug on the side.