Recipes Salad

Roasted Aubergine & Millet Salad with Hot Chickpeas and Feta

What a salad if not all your favorite things stacked on each other. This salad is made up of the most delicious roasted eggplant, accompanied by hot chickpeas, burnt feta, sweet grapes, thinly sliced fennel, and a mixture of millet for sustenance. Prepare!


Roasted Aubergine & Millet Salad with Hot Chickpeas and Feta

Time 40 minutes Serves 6


INGREDIENTS

2 aubergines / eggplants
2 tbsp olive oil
1/2 tsp salt
1 x 300 g / 10 oz package Zeta Millet Mix
1/2 fennel
2 handfuls baby kale or baby spinach
100 g / 1 cup mixed cherry tomatoes, halved
1 handful of red grapes, sliced
1 bag/tin cooked chickpeas
150 g / 5 oz feta cheese
1/2 tsp chili flakes
a handful of green olives

Pesto vinaigrette
4 tbsp olive oil
2 tbsp white wine vinegar
3 tbsp pesto
salt and pepper 

PREPARATION

1. Set the oven at 225°C/450°F fan mode.
2. Rinse the aubergines and cut them into large chunks.
3. Place on a baking tray and drizzle generously with olive oil and salt. Toss to make sure everything is dressed in oil and bake for 18-20 minutes.
4. Meanwhile, bring water and salt to a boil in a large saucepan. Add the millet mix and cook according to the instructions on the package.
5. Slice the fennel thinly using a mandolin or sharp knife. Cut the tomatoes in halves and slice the grapes.
6. Stir together the ingredients for the pesto vinaigrette.
7. Drain the remaining water from the millet mix and leave to cool off for a bit. Then pour half of the vinaigrette into the grains and give it a stir.
8. Remove the tray from the oven. Push the aubergine to one half of the tray, add chickpeas to the other half and break the feta cheese next to them. Drizzle with olive oil and chili flakes and place back in the oven for another 8-10 minutes or until the aubergine is almost a little burnt on the outside and the feta cheese is golden.
9. Arrange the millet on a large serving platter. Add fennel, kale leaves, tomatoes, torn olives, and grapes along the sides of the platter.
10. Drizzle the remaining vinaigrette over the aubergine and place it in the middle of the salad. Top with chickpeas and feta cheese.

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