Tahini Aubergine Chickpea Salad
One of Farmer J's classic combo's... roasted aubergines, crunchy chickpeas, and creamy tahini. This salad is not your ordinary "ho-hum" bowl of greens. First, we start with plump chickpeas that have been roasted to golden perfection, giving them a satisfying crunch that contrasts beautifully with the tender, melt-in-your-mouth aubergines. These roasted gems are then combined with a generous drizzle of creamy tahini, which adds a rich, nutty flavor that will have you exclaiming, 'forkin' hell, that's good!'
Serves 4
20 Mins Prep
Moderate
Ingredients
Ingredients for Salad:
500g Chickpeas
1 Tbsp. Rose Harissa
300g Cherry Tomatoes, cut in half
1 Green Pepper, cut into ¼ and thin slices
4 Shifka Pickled Chilli Peppers, chopped
30g Preserved Lemon, chopped finely
2 Spring Onion, sliced
½ Bunch Coriander, washed and chopped
1 Aubergine, cut to 2cm dices
Olive oil
Salt
Ingredients for Tahini Lemon Dressing:
50g Tahini
50g Iced water
30g Olive Oil
15g Lemon juice
2g Salt
1g Cumin
Method
Preparing the Harissa Chickpeas:
1. Preheat the oven to 200°C.
2. Rinse the chickpeas under running water and drain them well.
3. Toss the chickpeas with Harissa and a sprinkle of salt and roast for 6 minutes, then leave to one side to cool.
Preparing the Aubergines:
1. Cut the aubergine into small dice, 2 to 3 cm in size. In a bowl, mix the aubergine with salt and olive oil.
2. Spread the aubergine dice on a flat tray lined with baking paper.
3. Roast in a preheated oven at 200°C for 15 minutes, until they turn a dark golden-brown colour. Let them cool.
Preparing the Tahini Lemon Dressing:
1. Mix all the dressing ingredients with a whisk. Keep whisking even when the sauce looks like it has split, keep going and it will all come together!
Assemble the Salad:
1. In a bowl, combine all the ingredients except for the roasted aubergines.
2. Add the Tahini Lemon dressing and mix well.
3. Serve on a large plate and garnish the salad with the roasted aubergine dice.
4. Sprinkle with chopped coriander.
