Summer couscous salad
Capture the flavours of summer in this simple, hearty couscous salad. With fried halloumi, vine tomatoes and courgettes, it's perfect for an al fresco lunch
Tomato & chickpea bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 auberginecut into cubes
- 1 onionchopped
- 2 tbsp olive oilplus a little extra for brushing
- 1 garlic clovefinely chopped
- 400g can chopped tomatoes
- 2 tsp dried oregano
- 200g cherry tomatohalved
- 400g can chickpearinsed and drained
- 4 slices white baguette
- 3 tbsp grated vegetarian parmesanstyle cheese
- handful basilto serve
Nutrition: per serving
- kcal292
- fat15g
- saturates3g
- carbs30g
- sugars7g
- fibre6g
- protein11g
- salt0.91glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Fry the aubergine and onion in the oil in a large pan for about 5 mins until softened and lightly coloured. Add the garlic, canned tomatoes, ½ can of water, 1 tsp oregano and a little pepper. Bring to the boil, then simmer for 10 mins. Stir in the cherry tomatoes and chickpeas for the final 2 mins cooking.
step 2
Spoon into a baking dish. Brush the bread with a little oil. Mix remaining oregano and Parmesan, then sprinkle over the bread. Sit the bread on top of the chickpea mix, then bake for 15-20 mins until crisp and golden. Scatter the basil over the top and serve with green veg or a salad on the side.