Recipe by Farzana Kumandan @sprinklesandspicect

INGREDIENTS 

• 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 💕