Meat Free Monday


Image: BBCGoodFood

Aubergine and Chickpea Salad Image: BBCGoodFood

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