Moroccan aubergine & chickpea salad

• aubergines↗2
• olive oil↗2-3 tbsp tbsp
• chickpeas↗400g can g
• fresh coriandergood bunch

  roughly chopped

• red onion↗1

  finely chopped

• paprika1 tsp tsp

  and ground cumin

• clear honey↗1 tsp tsp
• lemon↗1

  juice only

• olive oil↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.

2. 2

   Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.