Chickpea & Eggplant Salad

Ingredients

• 2 large eggplant halved lengthways then cut crossways into thick slices
• 2 tsp ground cumin
• 3/4 tsp salt
• freshly ground black pepper to taste
• 6 tbsp extra-virgin olive oil
• 2 large red pepper thinly sliced
• 2 x 400g cans chickpeas rinsed and drained
• 2 cloves garlic crushed
• 1 lemon finely grated zest of
• 1/4 cup lemon juice
• 4 handfuls rocket or baby spinach leaves
• 1/4 cup chopped parsley
• 1/4 cup pomegranate seeds to serve (optional)
• 1 clove garlic crushed to a paste with 1/4 tsp salt
• 1/2 cup Greek yoghurt
• 1 tbsp tahini
• 2 tsp lemon juice