Moroccan Aubergine Salad

Method:

·         Preheat oven to fan 200°C, conventional 220°C, gas 7.

·         Place the aubergines, squash, onion and garlic in a roasting tin with the harissa paste and 2 tbsp of the olive oil. Toss well and roast for 20 minutes.

·         Add the chickpeas to the roasting tin and roast for a further 5 – 10 minutes until the squash is soft.

·         To make the dressing whisk together the lemon zest, lemon juice and remaining olive oil.

·         Transfer contents of the roasting tin into a large serving bowl and pour over the dressing. Add salad and coriander and toss together gently.

·         Serve immediately with toasted pitta bread.