This is a fab veggie packed lunch idea. Nice and easy to make and really filling.
✔️1 x 400g tin of chickpeas, drained and rinsed
✔️2 tsp harissa paste
✔️1 tsp olive oil plus extra for brushing
✔️1 large aubergine, sliced lengthways in to 8
✔️1 pack of halloumi, cut in to 18 slices
✔️16 basil leaves
✔️1 x 90g bag of mixed salad leaves
✔️125g cherry tomatoes, halved
For the dressing:
✔️2 tbsp tahini
✔️1 lemon, juiced, plus extra wedges for squeezing
✔️1 tbsp extra virgin olive oil
✔️2 garlic cloves
Pre-heat the oven to 200°/180° fan. Put the chickpeas in a baking dish abs toss with the harissa, oil, season@and then roast for 25 mins.
Meanwhile, preheat a griddle pan. Brush the aubergine slices on both sides with a little oil and season. Griddle in batches for 2-3 minutes on each side until charred and cooked through. Set aside until needed.
To make the dressing, combine all the ingredients in a small bowl and season.
Griddle the halloumi for 1-2 minutes on each side. Squeeze over a little lemon juice. Put 2 halloumi pieces and 2 basil leaves on each slice of aubergine and roll it up. Arrange on a roasting tray and bake for 5 minutes.
Toss the salad leaves with tomatoes and roasted chickpeas. Top with the aubergine rolls and serve with the dressing and extra lemon wedges for squeezing over.