Aubergine and chickpea salad

Cooked aubergines might not be the prettiest vegetables on the block, but mixed with chickpeas and a tahini dressing they are certainly one of the tastiest.

3 aubergines, about 350 g each
Salt
Olive oil
1 tbsp tahini paste
1 tbsp honey
1 tbsp lemon juice
1 tbsp hot water
Ground black pepper
2 handfuls of rocket to serve
Half a 400 g can chickpeas, rinsed and drained
2 tbsp chopped mint

Remove the stalks and cut the aubergines into thick slices. Put them into a colander, sprinkle with salt and leave to drain for 30 minutes.

Rinse the aubergines, pat them dry, then brush them generously with olive oil. Heat a frying pan or griddle pan and fry them until tender and browned on both sides.

Drain on kitchen paper, let them cool, then cut the larger slices in half.

Whisk the tahini, honey and lemon juice together in a bowl,then gradually whisk in three tablespoons of olive oil, the hot water, a pinch of salt and a good grind of black pepper.

Scatter the rocket on to a shallow serving dish, then layer the aubergines with the chickpeas, sprinkling the layers with the mint, a spoonful of the dressing and some black pepper.

Serve any remaining dressing separately and serve the salad at room temperature. (Serves four)