Eggplant, Broccoli & Chickpea salad

Preheat the oven to 200C/400F

Place the diced eggplant onto a tray lined with baking paper. Drizzle some evoo, salt, pepper and any seasoning you would like. Roast the eggplant until it is fork tender and crispy on the outside

Steam the broccoli and place it in a large bowl along with the drained can of chickpeas

Combine the ingredients of the dressing in a bowl and set aside

Once the eggplant is cooked, add to the bowl, drizzle with the dressing and serve

I baked some hoki fish fillets and it made the perfect meal! YUM