Chili Aubergine and Chickpea Orzo Salad

Steps

1. Start by cooking your orzo for 6 minutes in salted water.
2. Whilst this is cooking, slice the aubergine into long thin strips and the green beans into inch slices. Fry both until soft and tender in 1 clove of garlic, 1 tsp of salt and the chili paste. This should take 8-10 minutes.
3. Next, prepare your cold salads by washing and chopping the tomatoes and orange bell pepper into similar sizes. Add to this the drained and rinsed chickpeas, thin slices of red onion and lettuce.
4. Once the orzo and aubergine mix has cooled down combine with the cold salad and mix together thoroughly. Add the 1 tbsp of dried oregano, 1 tsp of salt and 1 tsp of fresh black pepper and set aside to prepare the dressing.
5. Start by washing and slicing the fresh basil and grinding in the pestle and mortar to release the oils from the leaves. Add to this the chopped garlic, olive oil, vinegar and lemon and mix thoroughly until the dressing looks creamy with a green tinge.
6. Pour the dressing over the salad and mix thoroughly. Garnish with fresh basil and serve immediately.

Equipment

• Skillet/frying pan
• Tablespoon
• Teaspoon
• Spatula
• Mixing bowl
• Mixing spoon
• Sharp knife
• Pestle and mortar
• Tin opener