Roasted Vegetable Salad

Ingredients

• 2 aubergines, 100 g rocket
• 3 peppers, 2 red onions
• 6 garlic cloves, olive oil
• 200 g cherry tomatoes
• 1 tin (400 g) chickpeas
• 3 tablespoons pomegranate molasses
• Juice of ½ lemon
• 2 tablespoons honey
• 2 tablespoons capers
• 3–4 tablespoons pumpkin seeds

Method

1. 1

   Cut the aubergines, peppers, onions and garlic into generous pieces. Toss them with olive oil, salt and pepper, and roast for 30 minutes at 200°C.

2. 2

   Add the cherry tomatoes and chickpeas, stir gently, then return to the oven for a further 20 minutes. Remove from the oven and allow the vegetables to cool.

3. 3

   Meanwhile, prepare the dressing: whisk together the pomegranate molasses, lemon juice, honey, capers, a generous pinch of salt and pepper, and 2 tablespoons of olive oil.

4. 4

   To serve, arrange the cooled vegetables on a bed of rocket, spoon the dressing liberally over the top, and finish with a scattering of pumpkin seeds.