Roast Aubergine, Courgette and Chickpeas with Green Herb Dressing

Vegan

Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric

Imperial

160 g 5.6 oz aubergine2cm cubed
160 g 5.6 oz courgette2cm cubed
1 tbsp 1 tbsp olive oil
1 1 chickpeas (can)drained and rinsed
160 g 5.6 oz iceburg lettuceroughly chopped (any lettuce leaves would work)
parsley1 handful finely chopped

Dressing

10 g 0.4 oz dill
10 g 0.4 oz parsley
10 g 0.4 oz basil
1 tsp 1 tsp capers
1 tbsp 1 tbsp olive oil
2 tbsp 2 tbsp yoghurt (dairy)or plant based alternative
1 tbsp 1 tbsp mayonnaiseor plant based alternative
0.5 0.5 lemonzest and juice (half a lemon)

Lunch Dinner

The punchy green dressing transforms this simple bowl of summer vegetables into a very satisfying main course salad. Be sure to give it a go.

Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric

Imperial

160 g 5.6 oz aubergine2cm cubed
160 g 5.6 oz courgette2cm cubed
1 tbsp 1 tbsp olive oil
1 1 chickpeas (can)drained and rinsed
160 g 5.6 oz iceburg lettuceroughly chopped (any lettuce leaves would work)
parsley1 handful finely chopped

Dressing

10 g 0.4 oz dill
10 g 0.4 oz parsley
10 g 0.4 oz basil
1 tsp 1 tsp capers
1 tbsp 1 tbsp olive oil
2 tbsp 2 tbsp yoghurt (dairy)or plant based alternative
1 tbsp 1 tbsp mayonnaiseor plant based alternative
0.5 0.5 lemonzest and juice (half a lemon)

Preheat the oven to 200°C (180°C fan) and put the aubergine and courgette on a baking tray. Drizzle with the olive oil and roast in the oven for 20 minutes.

Add the chickpeas, toss to coat in the olive oil, then roast for a further 10 minutes.

To make the dressing, put the yoghurt, mayonnaise, herbs, capers, olive oil, lemon juice and rind and a big pinch of salt and pepper into a blender and blitz for 1-2 minutes, or until smooth.

Put the lettuce leaves in a large mixing bowl, add the roasted veggies and chickpeas and pour over the dressing. Toss to combine.

Divide between two bowls and top with chopped parsley.