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.
For the dressing
- 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.
- 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