TAHINI AUBERGINE CHICKPEA SALAD
Serves 4 Takes 20 minutes
INGREDIENTS
For the salad
• 500g/1lb 2oz tinned chickpeas
• 1 tbsp rose harissa
• Salt
• 1 aubergine, sliced and cut into 2cm/¾in dice
• Olive oil
• 300g/11oz cherry tomatoes, cut in half
• 1 green pepper, deseeded and cut into thin slices
• 4 Shifka pickled green chilli peppers, chopped
• 30g/1¼oz preserved lemon, chopped finely
• 2 spring onions, trimmed and sliced on the slant
• ½ bunch fresh coriander, washed and chopped, to garnish
For the tahini lemon dressing
• 50g/2oz tahini• 50ml/2fl oz iced water• 2 tbsp olive oil• 1 tbsp lemon juice• A pinch of salt• A small pinch of cumin
