Roasted Aubergine and Onion Salad

Ingredients

• 1 tbsp Tahini
• 2 tbsp Chopped fresh parsley
• 1 handful Pomegranate seeds
• 1 Olive Oil
• 1 tbsp Toasted pine nut
• 1 Salt
• 1 Pepper
• 0.5 Lemon, juiced
• 1 tsp Cumin
• 4 tbsp Greek Yoghurt
• 1 Garlic clove
• 2 Aubergine
• 2 White or red onion
• 1 tbsp Pomegranate molasse
• 1 handful Crispy fried shallots
• 1 Pickled or fresh chilli to taste

Method

1. 0

   Cut the veg into chunky pieces, toss in olive oil, cumin, salt and pepper and roast in the oven at 200C for about 30 minutes or until soft and charred.

2. 1

   Mix all the yoghurt ingredients together and spread on your serving platter.

3. 2

   Once the veg is cooked, remove from the oven and pour in some drained, rinsed chickpeas.

4. 3

   Shake about in the tray to let them warm up slightly before serving on top of the yoghurt.

5. 4

   Drizzle over tahini and pomegranate molasses and then sprinkle over the rest of the toppings.

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