June’s Salad: Morroccan Inspired Aubergine & Chickpea Salad with Salmon

What with exams to complete my second year of uni, getting some work experience sorted, and applying for some summer jobs, I’ll bet you all thought I had forgotten June’s seasonal salad, huh? Well, I didn’t. And although its late, that also means that these ingredients are not only still around, but probably going cheap in the supermarket.

According to the seasonality table I have been using so far (the BBC one, take a look right here: http://www.bbcgoodfood.com/seasonal-calendar/ ) all of the following are in season: aubergine, pepper, salmon, mint, tomato, and lettuce. And all of those are being used in this recipe. The chickpeas you can get hold of year round on the canned isle, and ditto to the spices. As for the avocado, feel free to leave it out, and you can always use (just a dash of) bottled lemon juice if you don’t have lemons.


  • 1/2 medium aubergine, chopped into chunks
  • 1/2 green bell pepper, chopped into small chunks
  • 1 tomato, finely chopped
  • Zest of 1/4 lemon
  • 1/2-1 can chickpeas (approximately 100-200g, dependent on how hungry you are)
  • 1/4-1/2 large avocado, chopped into chunks
  • 1 salmon fillet
  • Add a dash of each, to taste: Smoked paprika, cinnamon, ginger, black pepper, white pepper, hot chilli powder, cumin, turmeric
  • 1 small handful of mint leaves, torn up
  • OPTIONAL: Lettuce (use it as wraps, put it on the side, shred it and mix into the salad…)
  • Preheat the oven to 200*c, 190*c if you have a fan oven. Grease an ovenproof tray, and throw the aubergine onto the tray. Sprinkle the spices over the aubergine, and toss to coat. Place into the oven for 45 minutes.
  • Whilst the vegetables are cooking loosely wrap the salmon fillet in foil, and after the aubergine has been in the oven for 15 minutes, pop the salmon into the oven as well.
  • When the salmon has been in the oven for 15 minutes, throw the pepper on top of the aubergine for the remaining time.
  • In a large mixing bowl combine the tomato, chickpeas, lemon zest, cooked vegetables, and avocado chunks. Toss together before plating up, placing the salmon fillet on top. Add black pepper, mint, a wedge of lemon, and dig in…

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