Serves 4 | Prep 10 mins | Cook 30 mins
1 red onion, cut into wedges
1 sweet potato, cut into chunks
2 carrots, cut into large chunks
2 small beetroots, cut into wedges
2 tbsp olive oil or melted coconut oil
1 tsp each paprika and ground cumin
1 clove garlic, crushed
zest and juice of ½ lemon
2 aubergines, cut into chunks
400g tinned chickpeas, drained and rinsed
3 tbsp roughly chopped coriander leaves
For the spicy dressing:
½ tsp ground cumin
pinch of paprika
2 tsp raw honey or manuka honey
juice of 1 lemon
4 tbsp olive oil or fl axseed oil
Warm aubergine, roots and chickpea salad
1. Preheat the oven to 200C/fan 180C/gas 6. Put the onion, sweet potato, carrots and beetroots into a baking dish. Mix together the oil, spices, garlic, lemon zest and juice. Pour it over the vegetables and toss to coat. Roast for 15 minutes.
2. Add the aubergines to the baking dish and toss to coat in the oil. Bake for a further 15 minutes or until the vegetables are tender and lightly golden.
3. Remove from the oven. Tip the chickpeas into the baking dish with the coriander.
4. Mix together the dressing ingredients. Drizzle the dressing over the vegetables to serve.