Chickpea, charred aubergine & feta salad

By Esther Clark

This sharing salad contains two of your 5-a-day and is packed with flavour. Ensure the feta is vegetarian if needed

Prep:15 mins
Cook:20 mins

Serves 6
Easy

Nutrition per serving

kcal 259
fat 17g
saturates 4g
carbs 14g
sugars 0g
fibre 6g
protein 10g
salt 0.42g

Ingredients

1 large or 2 medium aubergines
4 tbsp olive oil
1 tsp chilli flakes
1 lemon, juiced
2 x 400g cans chickpeas, drained
small handful of mint, finely chopped, plus some whole leaves to serve
2 tbsp toasted pine nuts
200g feta, crumbled

Method

Thinly slice the aubergine lengthways into 1cm-thick pieces, then slice each into three strips. Toss with 2 tbsp of the oil and some salt. Heat a griddle pan over a high heat or until almost smoking, then griddle the strips for 2-3 mins on each side until tender. Transfer to a large bowl (you can also barbecue them if you prefer).
Mix the chilli flakes, lemon juice and remaining oil together with some seasoning. Tip the chickpeas into the bowl with the aubergine, add the dressing and mint, then toss everything together. Tip onto a serving platter, scatter over the pine nuts and feta, and scatter over some mint leaves to serve.

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