Baby Aubergine, Chickpea & Pomegranate Salad - Tims Dairy

This is probably one of my favourite salads ever. It is substantial enough to be the main event, but works really well alongside lamb. I have used baby aubergine as they were so cute and I couldn’t resist buying them, but 2 regular sized aubergine cut into large chunks would do. 


Serves 4.



  • 12-14 Baby Aubergine halved
  • 2 tablespoons Belazu’s Chermoula Paste
  • 1 small bag of salad leaves
  • 1 can chickpeas drained
  • Small packet coriander chopped 
  • 2 tablespoons Pomegranate molasses or balsamic vinegar 
  • 100g Pomegranate seeds


Dressing (mix together in a bowl):

  • 1 clove crushed garlic 
  • 2 tablespoons Tims Dairy Greek Style Yogurt 
  • 3 teaspoons Tahini 
  • Juice 1/2 lemon 
  • 1 tablespoon of the chopped coriander 
  • Seasoning



Coat the aubergine in the chermoula, season and drizzle with olive oil. Roast at 230 degrees for 20/30 minutes skin side down.


Assemble the salad leaves, followed by aubergine halves, chickpeas and pomegranate seeds. Scatter with coriander. Top with the yogurt dressing and the pomegranate molasses. Season generously. 



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