Simple Moroccan salad

Aubergine and chickpeas combine in this spiced salad

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20 minutes
Serves 2
3 of 5 a day

Nutrition: Per serving

Kcal230
Fat8.2g
Salt0.1g

Recipe by: Daria Crepostnaia | Nutritionist

This delicious and filling salad is perfect for lunch. Roasting the aubergine really brings out its flavours and the simple salad dressing adds plenty of flavour.

Ingredients

For the salad:

1 small aubergine (about 200g), cut into thick slices
Freshly ground black pepper
1 x 400g can chickpeas, drained and rinsed
Handful coriander, roughly chopped
1 small red onion, finely sliced
100g baby spinach

For the dressing:

¼ teaspoon cumin
¼ teaspoon cinnamon
¼ teaspoon paprika
1 teaspoon runny honey
1 tablespoon lemon juice
2 teaspoons olive oil

Method

Arrange the slices of aubergine on a non-stick baking tray, season with black pepper, and place under a medium-heat grill for 4–5 minutes, or until golden brown.
Remove from the grill, turn the aubergine slice over, season again with black pepper, and return to the grill for a further 3–4 minutes, until golden brown and tender. Remove from the grill and place on a plate to cool.
Add the dressing ingredients into a jam jar or pot with a tight sealing lid, seal and shake well.
Once the aubergine slices have cooled, cut them into bite-size pieces, and put in a bowl.
Add the chickpeas, coriander and onion to the aubergine. Pour the dressing over, and mix.
Divide the spinach between 2 serving dishes, then spoon the chickpea and aubergine mix over the top and serve.