Create our roasted aubergine salad with lots of different colours and textures, then serve it on a platter to deliver big impact for small effort
Prep:15 mins
Serves 6
2 aubergines, chopped2 red peppers, chopped2 small red onions, peeled and cut into 8 wedges6 garlic cloves, skin left on6 tbsp olive oil200g cherry tomatoes400g can chickpeas, drained and rinsed3 tbsp pomegranate molasses1 lemon, juiced½ tsp honey2 tbsp capers60g rocket leaves4 tbsp sunflower or pumpkin seeds
STEP 1Heat the oven to 200C/180C fan/gas 6. Scatter the aubergines, peppers, onion wedges and garlic cloves into a large roasting tin, season with salt and pepper, then drizzle over 4 tbsp olive oil. Mix well using your hands to ensure everything is coated in the oil. Put in the oven for 30 mins, then remove and tip in the cherry tomatoes and chickpeas. Mix to combine and put back in the oven for 20 mins until everything is roasted. Remove from the oven and set aside to cool.STEP 2Meanwhile, make the dressing by combining 2 tbsp of the pomegranate molasses with the lemon juice, honey, capers, remaining oil and a good pinch of salt and pepper. Tip the cooled aubergine mix into a serving bowl with the rocket and dressing, then gently toss to combine everything. Scatter over the sunflower or pumpkin seeds and drizzle over the remaining pomegranate molasses.
