Roast aubergine and pepper salad with parsley and lemon

Name: Roast aubergine and pepper salad with parsley and lemon
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 2 aubergines, cut into chunks; 2 red peppers, deseeded and chunked; 4 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 2 lemons, juiced; 30g fresh parsley, chopped; 0.5 tsp salt; 2 tbsp tahini

Soft, smoky roast aubergine and sweet peppers with a big handful of parsley and a sharp lemon dressing.

Time50 mins
LevelEasy
Costabout £0.88 a head
Oven200°C (180°C fan)

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

2auberginescut into chunks
2red peppersdeseeded and chunked
4 tbspolive oil
1 tspground cumin
1 tspsmoked paprika
2lemonsjuiced
30 gfresh parsleychopped
½ tspsalt
2 tbsptahini

Method

1
Heat the oven to 200°C (180°C fan). Toss the aubergine and peppers with 3 tablespoons of the oil, the cumin, paprika and salt on a large tray.
2
Roast for 35 minutes, turning once, until soft and charred at the edges.
35 min
3
Whisk the tahini with the lemon juice and the remaining oil, adding 2 tablespoons water until pourable.
4
Let the vegetables cool for 5 minutes, then toss with the parsley and the dressing.
5 min
5
Serve warm or cold.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.