Jennis Fitness

Grilled aubergine and courgettes are layered over chickpeas and cherry salsa, then drizzled with a tahini and pomegranate molasses drizzle. A delicious summer salad!

Time: 15 minutes

Serves: 2 people

Ingredients:

100g fresh red cherries

½ shallot1 aubergine

1 tbsp dukkah

1 tbsp oil

1 tbsp tahini

200g courgette

20g walnuts

240g chickpeas (drained)

2 tbsp pomegranate molasses

2 tsp cumin seeds

40g rocket

Medium handful of flat-leaf parsley

Medium handful of fresh mint

Method

1. Preheat the oven to 220°C/gas mark 7. Thinly slice the aubergine into rounds. Remove the ends of the courgette, then using a peeler, make long thin ribbons. Place in a bowl with a pinch of sea salt and mix well (to soften the courgette).

2. Place the aubergine on a baking tray, drizzle with ½ tbsp oil and then scatter with the cumin seeds. Roast in the oven for 10-15 mins or until soft.

3. Meanwhile, slice the cherries in half, removing the stones and the stalk. Finely dice the shallot. Roughly chop the parsley and mint leaves.

4. Squeeze out any excess liquid from the courgette. Drain and rinse the chickpeas and place in a bowl with the dukkah and ½ tbsp olive oil and mix well. Then add the roasted aubergine, courgette, cherries, shallot, rocket, mint and parsley. Combine and season to taste with sea salt and black pepper. For the dressing, mix together the tahini, pomegranate molasses and 1-2 tbsp water in a small bowl.

5. Spoon the roasted veggie chickpea salad onto two warm plates and drizzle over the tahini dressing. Roughly break up the walnuts and scatter over.

488 calories • 53g carbs • 28g fat • 20g proteinAllergens: Celery, Nuts, Peanuts, Sesame

Recipe courtesy of Mindful Chef