Roasted Eggplant & Chickpea Salad with Tahini Yogurt Sauce

Directions

• Preheat the oven to 200C.
• Cut the eggplant and capsicum into big chunks. Season with salt and zaatar. Drizzle olive oil (don’t be stingy!) and toss to coat evenly.
• Place in the oven and set the timer for 15 mins.
• Cut the cherry tomatoes into half. Toss in some salt, pepper and a little bit of olive oil.
• After the 15 mins are up, take out the veggies from the oven and flip them. Add the tomatoes and return the tray to the oven for another 15-20 mins.
• Prepare the tahini yogurt sauce: in a hand blender add tahini paste, 2 tbsp cold water, 1/4 tsp salt, 1 tbsp lemon juice, and 1 garlic clove. Blitz together. Add water 1 tsp at a time to bring it to a smooth paste consistency. Add the Greek yogurt and stir to combine. 
• Prepare the chickpea mix: drain the chickpeas and add chopped mint and coriander leaves. Add 1 tbsp lemon juice and season with salt.
• When the veggies are ready, set aside to cool slightly (should be warm but not piping hot).
• Assemble: Spread the tahini yogurt sauce on the base of a deep serving plate. Add the roasted veggies and chickpea mix. Drizzle some olive oil. Sprinkle the pumpkin seeds, sumac and red chilli flakes.