Moroccan-inspired salad

The great thing about salad is that it's basically a bit of chopping and a lot of lovely layering, and you end up with something beautiful... this salad is good with lamb or grilled chicken.

A packet of mixed green leaves
1 can of chickpeas, drained
1 large aubergine, sliced
1-2 tomatoes, sliced
small handful of walnuts
small handful of fresh dates



Firstly slice and salt the aubergine. Leave for 20-30 minutes. Wipe. Heat a pan and fry the aubergine in a little olive oil. Let cool.
Drain the liquid in the chickpea can. Then rinse and drain the chickpeas. I then mixed it with 4-5 tablespoons of this dip (if this is not available, just use something similar or half hummus and half yoghurt mixed, and season to taste).

Assemble all the ingredients leaving the walnuts and dates to sprinkle over the top. Serve.