Serves: 3-4 people
- 8 Californian Medjool dates
- 1 medium sliced eggplant
- Mixed greens
- 100g Crumbled feta cheese
- 80g Tinned or cooked chickpeas
- Vinegarette dressing
- Fresh ground pepper
- Remove pits from Californian Medjool dates and cut the dates into small pieces.
- On a hot barbecue, cook the sliced eggplant for ten minutes, turning a few times until soft.
- Combine dates, eggplant and chickpeas with greens, cheese and vinegarette and toss.
- Add fresh ground pepper to taste.