Ingredients
1 aubergine, sliced
1 courgette, sliced
1 tbsp olive oil
2 tomatoes, roughly chopped
200g feta, roughly crumbled
240g can chickpeas
100g Kalamata olives
50g sundried tomatoes
1 /4 cucumber, deseeded and roughly chopped
1 yellow pepper, deseeded and sliced
small bunch mint, leaves only
small bunch dill, chopped
For the pickled onion dressing
1 red onion, sliced
1 /2 tsp coriander seeds
50ml white wine vinegar
juice 1 lemon
100ml extra virgin olive oil
Method
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To make the dressing, put the onion in a medium-sized pan and heat gently with the coriander seeds, vinegar and 50ml water for 15 mins or until the onion is bright pink and soft. Put the pan to one side to cool.
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Heat a griddle pan until smoking hot, then brush the aubergines and courgette slices with a little olive oil. Griddle for 3-4 mins each side until char lines appear. Transfer to a plate, season well and leave to cool.
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To serve, tip out onto a serving platter so the dressing is drizzled over the top of everything last.
PER SERVING (8)
292 kcals • fat 23g • saturates 6g • carbs 11g • sugars 7g • fibre 5g • protein 8g • salt 0.9g
