For the roasted vegetables and chickpeas:
For the dressing:
Prep time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Preheat the oven to 180/350/gas 4. Place the red onions, aubergines and courgettes in a roasting tray, season with salt and pepper and drizzle with oil. Roast for 20 minutes.
Meanwhile, place the chickpeas in a saucepan with water and bring to the boil. Simmer for 5 minutes and drain. After the roasted vegetables have cooked for 20 minutes, add the chickpeas to the vegetables, stir and cook for a further 5 minutes.
In a small frying pan, dry roast the cumin for 2 minutes. Grind in a pestle and mortar, add the garlic and grind again. Add the pine nuts to the frying pan you used for roasting the cumin and fry until lightly browned. Add them to the pestle and mortar and bash lightly. Stir in the oil, lemon, chopped coriander and season well.
Pour the dressing through the roasted vegetables and chickpeas and mix well. Crumble through the feta. Taste and adjust the seasoning to your liking.
DOWNLOAD OR PRINT RECIPE HERE.
The dressing should be punchy. It needs a strong flavour, texture and smell to lift the chickpeas and combine the ingredients together.”
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