1 x 400g tin chickpeas, drained and rinsed
2 tsp Harissa paste
1 tsp olive oil, plus extra for brushing
2 aubergines, sliced lengthways into 16
1 x 225g pack halloumi with mint, cut into 16 slices
24 basil leaves
1 x 90g bag mixed salad leaves
125g (4oz) cherry tomatoes, halved
For the dressing
2 tbsp tahini
1 lemon, juiced, plus extra wedges for squeezing
1 tbsp extra-virgin olive oil
2 garlic cloves, crushed
2. Meanwhile, preheat a griddle pan. Brush the aubergine slices on both sides with a little oil; season. Griddle in batches for 2-3 minutes on each side until charred and cooked through. Set aside until needed.
3. To make the dressing, combine all the ingredients in a small bowl; season.
4. Griddle the halloumi for 1-2 minutes on each side. Squeeze over a little lemon juice. Put 2 halloumi pieces and 2 basil leaves on each slice of aubergine and roll it up. Arrange on a roasting tray and bake for 5 minutes.
5. Toss the salad leaves with the tomatoes and roasted chickpeas. Top with the aubergine rolls. Serve with the dressing and extra lemon wedges for squeezing over.
A variety of recipe ideas are found within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.