Roast Aubergine, Chickpea & Mozzarella Salad
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Total: 30 mins
A rich roasted salad full of Mediterranean flavour, featuring smoky charred aubergines and red onion, plump vine tomatoes and crisp golden chickpeas. They're drizzled in a lemon and mint dressing and topped with fresh, creamy mozzarella.
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312 kcal
(per portion)
Ingredients you'll need
  • 2 aubergines
  • 2 vine tomatoes
  • 1 red onion
  • 400g tin of chickpeas
  • 1 lemon
  • A handful of mint
  • 50g lamb's lettuce
  • 100g mozzarella
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim the tops off the aubergines and chop the aubergines into bite-sized chunks. Slice the tomatoes into 6-8 wedges each. Peel the red onion and slice it into thin wedges. Spread the veg out in a large roasting tin.

  • 2.

    Drain and rinse the chickpeas. Shake dry and add to the roasting tin. Pour 1 tbsp olive oil into each tin and season with a good pinch of salt and pepper. Toss the veg together, then slide into the oven to roast for 25 mins. The veg will be tender and slightly caramelised.

  • 3.

    Meanwhile, grate the lemon zest into a bowl and squeeze in the juice from half the lemon. Chop the mint leaves and add them to the bowl. Pour in 1 tbsp olive oil and add a little salt and pepper. Whisk to make a dressing.

  • 4.

    Divide the lamb's lettuce beteen 2 plates. Top with the roasted veg and chickpeas. Drizzle over the dressing. Tear over the mozzarella and serve.

  • Tip

    Love Your Leftovers:
    The salad will keep for up to 2 days in the fridge, stored in sealed tubs.

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