Meat Free Monday

 

We have been having some lovely warm weather for the last few days, so I am still happy to eat some nice salad for lunch, particularly as the rich purple colour of the aubergine feels suitably autumnal.  Today’s recipe is a Moroccan Aubergine and Chickpea Salad which is delicious served with couscous for a veggie lunch. 

2 aubergines

2-3 tbsp olive oil

400g can chickpeas

good bunch fresh coriander , roughly chopped

1 red onion , finely chopped

For the dressing

1 tsp clear honey

1 lemon , juice only

4 tbsp olive oil

tsp each paprika and ground cumin

Method

1. Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
2. Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

Source: BBC Good Food