Chick­pea & aubergine salad

Style at Home (UK) - - Time At Home -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.