Middle Eastern chickpea and aubergine salad recipe | delicious. magazine

Ingredients

• 2 aubergines, cut into 2cm thick rounds, then into half moons
• 1 garlic bulb, cloves separated
• 1-2 tbsp harissa paste
• 2 tbsp olive oil
• 400g tin chickpeas, drained and rinsed
• 1 red onion, finely sliced
• 1 red chilli, deseeded and finely sliced(optional)
• 250g pack halloumi, sliced
• Grated zest and juice of ½ lemon
• 1 tbsp extra-virgin olive oil
• 1 tbsp rapeseed oil
• 70g bag wild rocket
• Handful of fresh coriander, leaves picked