This salad might not present as the most beautiful salad but it definitely packs a lot of flavour. Sun-Dried Tomato Pesto isn’t always easy to find so you can substitute this for normal herb pesto.

What You’ll Need - Serves 4

  • 2 Eggplants

  • 300g Chickpeas

  • 150g Feta

  • 150g Cherry Tomatoes

  • 2 Tbs Sundried Tomato Pesto

  • 2 Tsp Paprika

  • 2 Tsp Cumin

  • 2 Tsp Oregano

  • Vegetable Oil

  • Salt & Pepper

Prep - 30 Minutes

  • Preheat oven at 200 degrees bake

  • Slice the eggplant into 1cm thick rounds. Sprinkle the salt, pepper paprika, cumin and oregano onto the eggplant and combine.

  • Add enough vegetable oil to coat the eggplant.

  • Place on an oven tray and bake for about 25 minutes until the eggplant is slightly crispy.

  • Allow to cool down before assembling the salad.

  • Slice the tomatoes in half

Let’s Get Cooking - 5 Minutes

  • Add the eggplant, chickpeas and cherry tomatoes to a large salad bowl.

  • Add the sundried tomato pesto the the bowl and combine until everything is coated in the pesto.

  • Break your feta into the salad and gently combine.

  • Serve cold or at room temperature

Love,

V

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