Moroccan aubergine & chickpea salad

This plate of mixed greens is heavenly presented with flame broils, or present with couscous for a veggie lunch


Thickly cut the aubergines and orchestrate over a barbecue rack. Brush daintily with oil, sprinkle with salt and pepper, at that point flame broil until carmelized. Turn them over, brush and season again then cook until delicate, around 8-10 mins altogether. Expel from the barbecue and cut each cut into quarters.

Deplete and flush the chickpeas, at that point tip into a bowl with the aubergine, coriander and red onion. Blend the dressing fixings in a screw-top container, shake well, at that point use to dress the serving of mixed greens.

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