Moroccan aubergine Salad

Ingredients

2 medium aubergines, cut into 1½ cm thick slices, then cut in half

250g butternut squash, cubed

1 small red onion, sliced

3 cloves garlic, chopped

2 Tbsp harissa paste

3 Tbsp olive oil

400g can chick peas, drained

Grated zest and juice of ½ lemon

70g green salad leaves

1 small bunch coriander, chopped

Pitta breads to serve

Method

Preheat oven to fan 200°C, conventional 220°C, gas 7.

Place the aubergines, squash, onion and garlic in a roasting tin with the harissa paste and 2 tbsp of the olive oil. Toss well and roast for 20 minutes.

Add the chickpeas to the roasting tin and roast for a further 5 – 10 minutes until the squash is soft.

To make the dressing whisk together the lemon zest, lemon juice and remaining olive oil.

Transfer contents of the roasting tin into a large serving bowl and pour over the dressing. Add salad and coriander and toss together gently.

Serve immediately with toasted pitta bread.

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