Morrocan Chickpea and Roasted Vegetable Salad
The most scrumptious vegetarian salad to go with any dinner!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 15 mins
6 courgettes (baby marrows), sliced on the diagonal
1 small aubergine (brinjal), cubed
1 onion, sliced into leaves
1 red pepper, seeded and cubed
2 Tbsp (30 ml) olive oil
2 tsp (10 ml) harissa paste
1/2 tsp (2.5 ml) ground cumin
1/2 tsp (2.5 ml) ground coriander
1 can (400 g) chickpeas, rinsed and drained
100 g Danish feta or reduced-fat feta, cubed
6 Ina Paarman’s sun-dried tomatoes, torn
handful of fresh coriander
3 Tbsp (45 ml) reserved sun-dried tomato vinaigrette
milled black pepper to taste
Preheat the oven to 220 °C. Grease a baking tray.
Combine the vegetables, olive oil, harissa paste and spices in a bowl, then transfer onto the greased baking tray and roast for 15 minutes. Transfer to a large bowl and add the remaining ingredients. Gently mix until well combined. Eat warm or at room temperature.