I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.
Serves: 4 as a side dish
Ingredients: 1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…
Looking for a healthy vegan BBQ side this weekend? Then try this…
Prep: 20mins Cook: 15 – 20
Ingredients: 4 small of 2 large aubergines cut into thin slices, 4 small or 2 large courgettes cut into thin slices, a jar of red peppers cut into thin strips, large handful of mixed herbs, (basil, mint and parsley all work well), 1 tbsp. of tahini, juice of 1/2 lemon 4 tbsp. of olive oil, 1 tbsp. of pine nuts, 1 tsp. of paprika and a little more olive oil for grilling the aubergine and courgette.
Brush the aubergine and courgettes with a little oil and grill on each side for around 6 – 8 minutes until they start to brown but not burn
Allow to cool
To make the dressing mix the tahini, oil and lemon juice together
Brown the pine nuts in a pan to bring out their flavour
Now construct your salad by placing layers of the aubergine, courgette and red peppers on a large plate, pour your dressing over the top and scatter the pine nuts and herbs over the salad and sprinkle over the paprika