Prep time: 10 minutes
Roast Aubergine, Courgette and Chickpeas with Green Herb Dressing
Serves 2
About this recipe
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Ingredients
- 160g Aubergine, cut into 2cm cubes
- 160g Courgette, cut into 2cm cubes
- 1 tbsp Olive oil
- Salt and pepper
- 1 x 400g tin of Chickpeas, rinsed and drained
- 160g Lettuce leaves, roughly chopped
- Handful of Parsley, finely chopped
For the dressing
- 2 tbsp Yoghurt (or free from alternative)
- 1 tbsp Mayonnaise (or free from alternative)
- 30g Fresh herbs (10g dill, 10g parsley, 10g basil)
- 1 tsp Capers
- 1 tbsp Olive oil
- Juice and rind of ½ a lemon
- Pinch of Salt and pepper
Instructions
Preheat the oven to 200C (180C fan) and put the aubergine and courgette on a baking tray. Drizzle with the olive oil and roast in the oven for 20 minutes.
Add the chickpeas, toss to coat in the olive oil, then roast for a further 10 minutes.
To make the dressing, put the yoghurt, mayonnaise, herbs, capers, olive oil, lemon juice and rind and a big pinch of salt and pepper into a blender and blitz for 1-2 minutes, or until smooth.
Put the lettuce leaves in a large mixing bowl, add the roasted veggies and chickpeas and pour over the dressing. Toss to combine.
Divide between two bowls and top with chopped parsley.
Meal type: Dinner, Lunch, Salad, Side
Diet type: Dairy Free, Gluten Free, Vegan, Vegetarian
Cook time: 30 minutes
