This spicy and flavourful salad, which can be served hot or cold, is topped with the most delicious dressing which I'm sure you'll love as much as I do!
Three great health benefits: boosts immunity, good source of plant-based protein, promotes healthy skin
Serves 1-2
Ingredients:
1 aubergine (300g), chopped into bitesized pieces
3 tbsp olive oil
1 tsp hot smoked paprika
1 tsp ground cumin
Sea salt & black pepper
1 x 400g can chickpeas, drained
1 handful spinach
For the dressing:
4 tbsp extra virgin olive oil
Juice of 1 lemon
1 tsp maple syrup
1/2 tsp harissa paste
Method:
1) Preheat oven to 200 degrees C.
2) Place the aubergine in a roasting tin, drizzle with 2 tbsp of the olive oil and sprinkle with the paprika and cumin, ensuring that all of the pieces are evenly coated. Season with salt & pepper.
3) Roast the aubergine for 15 minutes then add the chickpeas and a further 1 tbsp of the olive oil, ensuring that all of the chickpeas and aubergine are evenly coated. Roast for a further 15 minutes. Remove from the oven and set aside to cool.
4) When the aubergine and chickpeas are cool, toss with the spinach.
5) To make the Harissa Dressing, whisk together the olive oil, lemon juice, maple syrup and harissa paste. Drizzle over the salad to serve.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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