Eggplant, Chickpea and Tomato Salad with Pomegranate and Pine-nut Relish

Eggplant, Chickpea and Tomato Salad with Pomegranate and Pine-nut Relish

Salad Ingredients:

300 gr eggplant, diced

2 tablespoons white onion, finely chopped

200 gr red cherry tomatoes, peeled, seeded and finely diced

300 gr chickpeas

5 gr parsley, finely chopped

3 gr mint, finely chopped

3 gr chervil, finely chopped

3 gr fresh basil leaves

2 cloves garlic, finely chopped

Sea Salt

Black Pepper

Sherry Vinegar

Extra Virgin Olive Oil

Pomegranate Relish:

200 gr pomegranate seeds

100 gr pine-nuts, lightly toasted

Tablespoon shallot, finely chopped

2 tablespoons red wine vinegar

Mix lightly together.

Method:

Lightly fry eggplant, onion and garlic in olive oil and set to one side.

Boil pre-soaked chickpeas in salted water until cooked through but slightly firm to the touch. Alternatively you can substitute drained and rinsed canned chickpeas.

Add salt and black pepper to taste, mix in chopped herbs, and dress with sherry vinegar and olive oil. Drizzle with relish and garnish with basil leaves.