Chargrilled eggplant, courgette and tomato salad

Serves: 4

Time to make: 25 mins

Total cost: $16.76 / $4.19 per serve

(at time of publication)

Ingredients

2 medium-sized eggplantaubergineXs, sliced in rounds
4 courgetteszucchini, 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

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.

Nutrition Info (per serve)

Kilojoules 1460kJ

Calories 349cal

Protein 16g

Total fat 8g

–Saturated fat 1g

Carbohydrates 45g

–Sugars 11g

Dietary fibre 13g

Sodium 320mg

Calcium 140mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.