Time for an actually great salad

Salad gets a pretty bad rap. Even writing about it feels particularly dull. BUT, 2 great things:

  1. There are some incredible recipes out there for ingredients you might not think to throw together (blood orange, carrot & fennel anyone?), but when you do, tastes so, so good.
  2. The moment you start fancying a salad, it usually means summer is on it’s way.

Here’s the recipe for the Moroccan Aubergine and Chickpea salad that I put together for yesterday’s lunch. It went down a treat…


Serves 4
You’ll need:
400g can chickpeas
2 aubergines, cut into small chunks
2 courgettes, chopped roughly into 2cm thick discs
2 handfuls of baby tomatoes
50g bag of rocket
2 tbsps coconut oil

For the dressing:
1 tsp paprika
1 tsp ground cumin
1 tsp honey
1 lemon, juice only
4 tbsp olive oil

  • Heat oven to 200C/180c fan
  • Put coconut oil into roasting tin for a couple of minutes, until melted
  • Add aubergine and courgette. Season with salt and toss in the pan to coat
  • Roast for 30 mins, adding tomatoes in for the last 10 mins of roasting
  • Drain and rinse chickpeas, then tip into bowl with roasted veg and rocket
  • Put dressing ingredients in a screw top jar, give it a shake.
  • Dress salad & serve.