Seasonal local food recipe No.241 – Moroccan aubergine, chickpea and red pepper salad

My husband made this delicious salad for tea yesterday.  Instead of red pepper we used the green peppers out of our veg box.

Serves: 2-4

Cooking and preparation time: 30 minutes

2 small or 1 large aubergine, sliced into 1cm (½in) rounds
2 tbsps olive oil
Salt and pepper
1 red pepper, cut into quarters
1 tin of chickpeas, drained and rinsed
1 red onion, finely chopped
2 tbsps parsley, chopped
2 tbsps mint, finely chopped, plus 2 tbsps of small leaves for garnish
For the dressing:
1 tsp honey
1 tsp cumin
1 tsp cinnamon
1 tsp paprika
4 tbsps olive oil
Juice of 1 lemon
Salt and pepper

Brush the aubergine slices with olive oil, season lightly then cook them on a very-hot ridged grill pan until nicely coloured on each side with char-grilled lines.  Do the same with the red pepper. Once these are cooked, allow them to cool. Whisk together the honey, cumin, cinnamon, paprika, olive oil, lemon juice and season with salt and pepper.  In a large bowl, combine the dressing with the chickpeas, chopped red onions, parsley and mint, then toss together to dress the salad.  Top the salad with the aubergine and pepper slices, garnish with a few mint leaves and serve.

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