Chargrilled eggplant, courgette and tomato salad

Serves: 4

Time to make: 25 mins

Ingredients

2 medium-sized eggplantaubergineXs, sliced in rounds
4 courgettezucchiniXszucchini, summer squashX, sliced diagonally
3 large tomatoes, sliced
400g can chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed
⅓ cup chopped fresh flat-leaf parsley
¼ cup lemon juice
1 small clove garlic, crushed
1 tablespoon olive oil
½ teaspoon cumin seeds, toasted
4 mixed-grain bread rolls, to serve

Instructions

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1 Heat barbecue hotplate to high or set a large grill pan over a medium heat. Spray eggplant and courgette slices with oil. Cook (in batches) each side for 3 minutes or until tender.

2 Arrange chargrilled vegetables on a large serving plate with tomato slices. Top vegetables with chickpeas and scatter with parsley.

3 Toast cumin seeds in a small, dry non-stick frying pan set over a medium heat for 1–2 minutes or until seeds are fragrant.

4 To make dressing, whisk lemon juice, garlic, oil and cumin seeds in a small bowl. Drizzle dressing over salad.

5 Serve chargrilled vegetable salad with rolls.

Variations

Make it gluten free: Use gluten-free bread rolls.

Nutrition Info (per serve)

Calories 349 cal

Kilojoules 1460 kJ

Protein 16 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 11 g

Dietary fibre 13 g

Sodium 320 mg

Calcium 140 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.