Moroccan Aubergine Salad

Course: Main - Dish: Vegetarian - Serves: 4

 Serves: 4

Preparation Time: 10 minutes

Cooking Time: 30 minutes

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.

Nutritional information per serving:

(per serving, without pitta bread)

Calories: 251  

Protein: 8.0g   

Carbs: 22.0g  

Sugars: 8.0g

Fat: 15.0g       

Sat Fat: 2.0g  

Fibre: 7.0g          

Sodium: 83.0mg

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