Aubergine, Courgette and Dukkah Salad – RollaGranola

Morning and Happy Good Friday! I hope lots of you are enjoying a day off and are looking forward to a weekend full of chocolate!! I definitely am! Tomorrow I’ve got an exciting blogger event in London and then Sunday I’m going to be eating chocolate all day long and having a lush roast dinner and a chocolate crumble with my family! Can’t wait!!

So today I’m sharing a super delicious, simple and flavoursome salad! As the hot weather keeps hitting us, I thought it was time I got a few summery recipes up on the blog for you to turn too on them sunny days!

Enjoy.

Ingredients – serves two

1 tbsp coconut oil

1 large courgette, thinly sliced

1 medium aubergine, thinly sliced

salt and pepper

3 tbsp dukkah – see below

1 can chickpeas, drained and rinsed

4 tbsp olive oil

1 lemon, juiced

10g parlsey, chopped

1 garlic clove, grated

80g felstone/feta, cubed

a handful of savoury granola blend RollaGranola – Neanderthal 

Dukkah –

1 tsp ground cardamom

1 tbsp ground coriander

1 tbsp ground cumin

0.5 tsp ground pepper

0.5 tsp salt

10g linseeds

55g sesame seeds

110g finely chopped tigernuts

Method –

Toast the spices and salt in a pan until fragrant, add the seeds and nuts and stir to combine and toast.

Pour into a jar and leave to cool.

Keeps sealed in a jar for 1 month.

Method

Melt the oil in a frying pan.

Add the sliced courgette, aubergine and a pinch of salt and pepper.

Fry until golden and then turn down the heat, add the dukkah and fry until soft.

Pour the soft fried vegetables into a large bowl with the chickpeas, oil, lemon, parlsey and garlic.

Mix well.

Divide the salad between two bowls.

Top with a handful of savoury granola each.

Enjoy,

Leitchy xx

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