Chickpea, Eggplant, Pomegranate Salad w Tahini, Turmeric and Lemon Dressing

This dressing works on most roast veg, protein and legumes. For a leafy salad - water it down with a little warm water and don’t forget to check the seasoning.

The dressing should taste savoury, slightly creamy, tangy and smooth. Sub the garlic EVOO with a EVOO + 1 grated (small) garlic clove.

Chickpeas - Personally, I prefer using dried (rehydrated overnight before cooking) as it tastes better plus the luxury of ‘time’ while working from home. However, canned chickpeas works fine for this recipe - pref heated through.

Roast eggplant - I always buy small eggplants because they cook faster and taste sweeter (to me). Soaking the eggplant in salted water draws out the bitterness and it’s a step (while time consuming) I tend to not skip.

Slow roasting at 180 for 30mins yields a tender, sweet and smoky eggplant pieces - make a batch for the fridge. I like this in spicy sesame noodles and with rice + sambal or spicy tomato chutney.

**Gluten free, refined sugar free and vegan.