A vegetarian salad

 

The delcious of June is awesome. Sorry, cookbooks, you will have to wait a bit, I can’t stop being inspired. Eggplant salad with chickpeas, baby spinach and a dressing based on feta, Greek yoghurt, yummie.

Of course, I will do it my way, and thus, I use the oven instead of a direct fire.

For 2p, cut 800 grams of eggplant in medium sized cubes. Put them on baking paper. Add a drizzle of olive oil and a few unpeeled garlic cloves. Bake at 200 ° for approx 30 mins and stir now and again.

Drain a can of chickpeas. Put 100 grams feta, 1 garlic clove and a handful of wild fennel( dill can be used instead, but wild fennel is growing on our parking place !) in a small blender. Add water until the dressing is smooth. Taste and add a drizzle of lemon juice, pepper and salt.

Add chickpeas to the eggplant if the eggplant is almost done. Bake together for a few mins. Mix 100 grams of baby spinach with the oven baked dish. Put the salad on a beautiful plate. Add 2 table spoons of coarsely chopped pistachio nuts, a mixture of smoked and spicy paprika powder and finish with the dressing and extra lemon juice.


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