1 Packet butter or frilly lettuce Half cucumber chopped Quarter sliced red onion 2 Brinjals cut in rings and roasted 2 rings feta cut in blocks Fresh coriander 1 Tin Chickpeas
Method:
Slice the Brinjals in thick slices and rinse in salt water (it prevents it from going brown) Drain and place on a baking tray lined with baking paper. Season with salt and pepper and drizzle the top with some olive oil. Roast on 200degrees until the top is golden brown. ( do not turn over and do not add extra olive oil, it will make your brinjal soggy) Once golden brown allow to cool.
In a large dish layer your lettuce, cucumber, onion, brinjal, feta, roughly broken coriander and chickpeas.
Drizzle over a dressing made with 1 cup double cream yoghurt 1 grated clove garlic 1 small piece cucumber 1 teaspoon danya chutney 1 tablespoon sweet chilli sauce
Lastly add a Sprinkle of paprika over your yoghurt dressing.
*for a dairy free option use a dressing made with equal quantities of lemon juice and olive oil.