Roasted aubergine salad

• aubergines↗2

  chopped

• red peppers↗2

  chopped

• small red onions↗2

  peeled and cut into 8 wedges

• garlic cloves↗6

  skin left on

• olive oil↗6 tbsp tbsp
• cherry tomatoes↗200g g
• can chickpeas↗400g g

  drained and rinsed

• pomegranate molasses↗3 tbsp tbsp
• lemon↗1

  juiced

• honey↗½ tsp tsp
• capers↗2 tbsp tbsp
• rocket leaves↗60g g
• sunflower or pumpkin seeds↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Scatter the aubergines, peppers, onion wedges and garlic cloves into a large roasting tin, season with salt and pepper, then drizzle over 4 tbsp olive oil. Mix well using your hands to ensure everything is coated in the oil. Put in the oven for 30 mins, then remove and tip in the cherry tomatoes and chickpeas. Mix to combine and put back in the oven for 20 mins until everything is roasted. Remove from the oven and set aside to cool.

2. 2

   Meanwhile, make the dressing by combining 2 tbsp of the pomegranate molasses with the lemon juice, honey, capers, remaining oil and a good pinch of salt and pepper. Tip the cooled aubergine mix into a serving bowl with the rocket and dressing, then gently toss to combine everything. Scatter over the sunflower or pumpkin seeds and drizzle over the remaining pomegranate molasses.