Make this delicious and nutritious salad in less than 30 minutes.
Grilled aubergine, feta and spiced chickpea salad
1 bunch parsley
1 tin chickpeas
1 small packet cumin (ground or seeds)
100g feta cheese
Place a griddle pan or frying pan over a medium heat. Slice the aubergine, lightly brush with olive oil on both sides, season with salt and black pepper and add to the pan. Cook for 4-5 minutes on each side, until tender.
While the aubergine is cooking, pick and chop the parsley leaves. Slice the pomegranate in half and remove the seeds. Crumble the feta into pieces.
To make the dressing, whisk together 6 tablespoons of olive oil, 1 tablespoon of white vinegar, half the lemon juice and zest and a teaspoon of sugar in a small bowl. Season with salt and black pepper and set aside.
Heat a tablespoon of oil in a frying pan over a medium heat. Add a tablespoon of cumin and fry for a minute or so, until the spice starts to smell aromatic. Add the chickpeas and mix well to coat. Fry for a few minutes, then remove the pan from the heat and tip the chickpeas into a large bowl. Add the remaining lemon zest, the chopped parsley and the pomegranate seeds. Pour over the dressing and mix really well.
Transfer the mixture to a large serving plate or platter and top with the grilled aubergine and feta cheese.
Note: The Dh30 recipe works on the premise that you already have basic store cupboard or fridge staples - items such as oil for cooking and dressing, vinegar, butter, salt and pepper - at your disposal.