Aubergine, feta & chickpea salad
5 tbsp olive oil
1 tbsp Bart Baharat
3 tbsp pine nut kernels
400g can chickpeas, drained
4 Waitrose 1 Red Choice Tomatoes, cut into chunks
1 clove garlic crushed
2 tbsp pomegranate molasses
25g pack flat leaf parsley, leaves only
100g feta, crumbled
1Preheat the oven to 200˚C, gas mark 6. Cut the aubergines in half lengthways, then into thick semi-circles. Toss in a roasting tin with 4 tbsp oil, the baharat and season. Roast for 25 minutes until softened, then mix in the pine nuts, chickpeas and tomatoes and roast for a further 8–10 minutes, until the nuts are golden.
2Remove from the oven and mix in the remaining oil, garlic and the pomegranate molasses. Pile onto a platter and scatter over the whole parsley leaves and feta. Delicious with lemon wedges to squeeze over and warm crusty bread.
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