Recipe by Farzana Kumandan @sprinklesandspicect
INGREDIENTSÂ
- 4-6 baby Brinjal
- 1 tin chickpeas
- 250ml yoghurt
- 1 garlic clove
- 10 fresh mint leaves
- Handful fresh coriander
- 1 feta round
- Sprinkles and Spice Chaat Masala
METHOD
Drain and rinse the chickpeas and slice the brinjal. Pat both dry with paper towel and add a generous spray of olive oil. Air fry or grill until golden and crisp (I airfried the chickpeas and brinjal for 15minutes on 200 degrees)
In a separate bowl (or the yoghurt container) blend the garlic, yogurt, mint and coriander together until smooth and use as a base for your salad or drizzle over as a dressing.
Top with crumbled feta and a sprinkle of our Chaat Spice.
Optional add lettuce or rocket, cucumber, cocktail tomatoes, olives or anything you lus for!
It’s as easy as that đź’•
