Roasted Eggplant, Chickpea and Feta Salad with Pomegranate Dressing

Roasted Eggplant, Chickpea and Feta Salad with Pomegranate Dressing

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 29, 2015.
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Roasted veggie salad with chickpeas, feta and a pomegranate dressing.

Ingredients

ROASTED VEGETABLES AND CHICKPEAS

  • 1 eggplant, diced 2cm
  • 1 bunch baby carrots, scrubbed, ends trimmed
  • 1 tablespoon olive oil
  • 1 can chickpeas, drained and rinsed
  • 1 punnet cherry tomatoes
  • 1/4 cup parsley leaves and stalks
  • 1/4 cup mint leaves

POMEGRANATE DRESSING

  • 1 clove garlic, minced (optional)
  • 1 teaspoon ground fennel
  • Juice of 1/2 a lemon
  • 1 tablespoon runny honey or maple syrup
  • 1 tablespoon pomegranate molasses
  • 2 tablespoons extra-virgin olive oil

TO SERVE

  • 1/2 bag mesclun salad
  • 100g feta cheese
  • Juice of 1/2 a lemon

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. 1 Toss eggplant and carrots on prepared oven tray with olive oil, season well with salt and pepper and roast for 8 minutes. Whisk all pomegranate dressing ingredients together in a small bowl until combined, season with salt and pepper and set aside.
  3. After 8 minutes, remove tray from oven, toss chickpeas and dressing through and roast a further 10 minutes, or until eggplant and chickpeas are golden and carrots are just tender but still a little crunchy.
  4. While vegetables are cooking; cut cherry tomatoes in half, roughly chop parsley leaves and stalks, and mint leaves.
  5. Remove vegetables from oven and toss with cherry tomatoes and herbs.
  6. Place mesclun on a large platter and top with warm roasted vegetables, chickpeas, tomatoes and herbs. Crumble over feta and squeeze over lemon juice.

Nutritional Information

Energy 1934 kj
462 kcal
Protein 18.0g
Carbohydrate 34.1g
Fat 27.6g