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.

Enjoy