Name: Tahini Aubergine Chickpea Salad
Total time: 20 min
Yield: 4
Ingredients: For the salad; 500g/1lb 2oz tinned chickpeas; 1 tbsp rose harissa; Salt; 1 aubergine, sliced and cut into 2cm/¾in dice; Olive oil; 300g/11oz cherry tomatoes, cut in half; 1 green pepper, deseeded and cut into thin slices; 4 Shifka pickled green chilli peppers, chopped; 30g/1¼oz preserved lemon, chopped finely; 2 spring onions, trimmed and sliced on the slant; ½ bunch fresh coriander, washed and chopped, to garnish; For the tahini lemon dressing; 50g/2oz tahini; 50ml/2fl oz iced water; 2 tbsp olive oil; 1 tbsp lemon juice; A pinch of salt; A small pinch of cumin

VMG Recipes