This salad with Middle-Eastern inspired flavours is great as a side for entertaining, or leftovers (if you have any!) are great as a lunchbox main alongside a small wholemeal pita.
1 cup eggplant, in chunks
1 cup zucchini, in chunks
½ cup cherry tomatoes
½ cup red capsicum, in strips
½ cup chickpeas, drained and rinsed
¼ of a red onion, in slices
1 teaspoon each ground cumin and coriander
1 tablespoon olive oil
¼ cup plain greek yoghurt
1 tablespoon tahini
Juice and zest of ¼ of a lemon
1 tablespoon pine nuts or chopped raw almonds
Preheat oven to 200°C.
Place eggplant, zucchini, tomatoes, capsicum and onion in a large bowl and add cumin, coriander, olive oil and a little salt. Toss to coat well then arrange vegetables on a baking tray and bake for around 20 minutes, until tender.
In a small bowl, mix together yoghurt, tahini, lemon juice and zest, and a little salt.
Arrange roasted vegetables on a plate or in a bowl together with chickpeas.
Drizzle over yoghurt dressing and sprinkle over nuts.