Cauliflower, aubergine and chickpeas salad

4 servings

2 medium aubergines (cut length wise)
1 small cauliflower head
400 g chickpeas (cooked)
2 tbsp olive oil
1/2 tsp coconut oil
4 tbsp balsamic vinegar
1 handful pomegranate seeds
1/4 tsp cayenne pepper
1/4 tsp paprika powder (smoked)
1/4 tsp cumin powder (optional)
1/2 tsp sea salt (coarsed) or Himalayan pink salt
250 g mixed salad (spinach, watercress, rocket)
4 mushrooms (white or chestnut)
parmesan shavings (to serve)

Wash the aubergine and slice lengthwise.
Trim, wash the cauliflower and make into small florets.
Prepare a large oven tray, sprinkle some Olive Oil and arrange the aubergines...

See the full directions on my site

Nutritions

Calories
1901

Sodium
1346mg
56% DV

Fat
54g
83% DV

Protein
93g
187% DV

Carbs
272g
92% DV

Fiber
74g
296% DV