Grilled aubergine & chickpea salad

• 1 aubergine, sliced into rounds
• 1 can of chickpeas
• Handful of fresh mint, chopped finely
• 1 tbsp olive oil
• Zest of 1/2 lemon

For the cashew cream:

• 100g cashews, soaked in boiling water for 10 minutes and drained
• 50 ml water
• 50 ml rapeseed oil
• 1/2 tsp Malden salt
• Pinch cracked black pepper

For the caramelised tomato sauce:

• 200g chopped tomatoes
• 1 tbsp date syrup/maple syrup
• 1 tbsp soy sauce
• Zest of 1/2 lemon
• 1 tsp chilli flakes

Method:

1. Preheat your oven to 180 degrees. Griddle your aubergine on a pan at a high heat until the aubergine discs are scored, transfer them to a lined baking tray and roast in the oven for 20 minutes until softened.
2. Make your caramelised tomato sauce by reducing all the ingredients on the hob for 2-3 minutes.
3. Make your cashew cream by whizzing all your ingredients together in a blender until smooth and velvety.
4. Drain the chickpeas and mix with the mint, olive oil and lemon zest until combined.
5. Spoon the chickpeas onto a wide dish and top with the aubergine. Spoon over the tomato sauce and drizzling over the cashew cream. Finish with a little chopped coriander. This will serve two as a main or four for a side dish.