Chargrilled eggplant, courgette and tomato salad

Instructions

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.