A really simple salad that you can whip up quickly for long, lazy summer days.
1 feta wheel
1 large aubergine
1 large sweet potato
1 can of chickpeas
honey and balsamic salad dressing
Drizzle the sweet potato and aubergine with olive oil and season with salt and pepper. Cook in 180 degree Celsius oven.
Caramelise the onion using sugar and balsamic vinegar, or a dash of red wine.
Roast the chickpeas and flavour them with cinnamon (quick flash in the pan).
Let everything cool and then assemble as follows: spinach, sweet potato, aubergine, chickpeas, onion, feta.
Add a final touch of salad dressing ( I used a store bought one, but you can definitely DIY as well)