Make a stand-out yogurt dressing by adding a dollop of tahini. This easy veggie salad with chickpeas, aubergine, peppers and pomegranate is rich in omega-3, vitamin c, fibre, folate and calcium, plus it’s 3 of your 5-a-day
Prep:10 mins
Serves 2
1 red pepper, deseeded and chopped1 aubergine, diced1 red onion, halved and thinly sliced1 unwaxed lemon, 1/4 finely chopped (skin and all), the rest juiced1 tbsp rapeseed oil, plus extra to drizzle (optional)400g can chickpeas in water, drained1 garlic clove2 tbsp tahini3 tbsp natural bio yogurtseeds from ½ a pomegranate⅓ small pack parsley or coriander, chopped
STEP 1Heat oven to 240C/220C fan/gas 7. Put the vegetables and chopped lemon in a large flameproof roasting tin and drizzle with 1 tbsp oil. Massage into the veg so they are all well coated, then put the tin on the hob and fry, stirring, for 5 mins until starting to char. Stir in two handfuls of the chickpeas, and roast in the oven for 15 mins.STEP 2Put the rest of the chickpeas in a bowl with the garlic, tahini, yogurt, lemon juice and 3 tbsp water, and blitz with a stick blender until really smooth and thick.STEP 3Spoon the yogurt tahini onto two plates and top with the roasted veg, pomegranate seeds and parsley. Season with black pepper and a drizzle of extra oil, if you like.
