Moroccan Spiced Chickpea & Roasted Eggplant Salad

Serves 6

 Gluten free, dairy free, sugar free, Low GI

INGREDIENTS

Salad - Part 1

• 1 eggplant

• 1/2 Spanish onion

• 2 tsp extra virgin olive oil

• 1/2 tsp cumin

• 1/2 tsp turmeric

• 1/2 tsp paprika

• Pinch of pepper & salt

Salad - Part 2

• 400g Tin of Chickpeas

• Juice of ½ lemon

• 1 tsp extra virgin olive oil

• 2 handfuls of baby spinach

• 1/2 bunch of mint, leaves picked

• 1/2 bunch of parsley, leaves picked

• Seeds of ½ a pomegranate

Dressing

• 2 tsp tahini

• Juice of half a lemon

• Tbsp warm water (add more for a thinner consistency)

• Pinch of salt

• Garlic clove, crushed

METHOD

01: Preheat the oven to 200 degrees celcius, fan forced

02: Cut the eggplant into 1 inch chunks and thinly slice the Spanish onion and place on a baking tray lined with baking paper

03: In a small bowl mix all the spices, salt and pepper together

04: Pour over the extra virgin olive oil and sprinkle over the spice mix and toss through until well combined

05: Cook for 25-30 minutes or until the eggplant is soft and leave to cool

06: Rinse and drain the chickpeas and add to a serving bowl with all the other ingredients in Part 2 and combine well

07: Add the ingredients in part in Part 1 to the salad bowl and combine well

08: Whisk together all the ingredients in the dressing. Pour over the salad and serve