Roasted Aubergine Salad

Ingredients:

  • 1 Aubergine, diced
  • 8 Cherry Tomatos, halved
  • 2 Tbsp Rapeseed Oil
  • 1 Tsp Harrisa Spice
  • Sea salt
  • 1 tin Chickpeas
  • Rocket, or any leaf you prefer
  • 1/4 pack Mint
  • Drizzle of Greek Yogurt
  • Sprinkle of Black Onion Seeds
  • 1 Green Chilli sliced (optional)
    Dressing:
  • Juice 1 Lemon
  • 1 Tbsp Honey or Agave
  • 2 Tbsp Oil

Method:

  1. Pre heat Oven to 180-190oc.
  2. Salt the Aubergine and leave to sit for 20 mins if you have time. (This just take out any excess water and bitter flavour).
  3. Pat dry and add to a tray with the tomatoes and 1 tsp of Harrisa Spice and Oil.
  4. Roast until fully cooked and glossy.
  5. Add the dressing to the cooked veg while still warm.
  6. Leave to cool for 15 mins then add the Mint and Rocket.
  7. Add blobs of yogurt, nigella seed and fresh chilli on top.
  8. Serve with Grilled Chicken or use in Pittas and Wraps
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