Recipe – Roast aubergine pasta salad

Don’t be afraid to include pasta in your healthy eating routine – pasta is not the enemy, it’s just easy to make pasta unhealthy with sauces and cheese. But served with the right ingredients such as in this amazing pasta salad you can enjoy pasta while still sticking to a healthy, low fat diet. And the best thing is your family will love it, too.

Recipe taken from Kayla Itsines book available on Amazon: The Bikini Body Motivation and Habits Guide here 

Serves 1 | Prep Time 10 minutes | cooking time 20 minutes

Ingredients

1/4 medium aubergine cut into 2cm cubes
Olive oil
5 cherry tomatoes, halved
150g tinned chickpeas, drained and rinsed
80g wholemeal pasta
1 small handful spinach leaves
Salt and pepper to taste
30g feta cheese, crumbled

Dressing

1/2 garlic clove, crushed
1 heaped teaspoon chopped fresh parsley
Lemon juice, to taste

Method

Preheat the oven to 180*C and line a baking tray with baking paper.

Place the aubergine on the lines tray and toss with olive oil. Roast the aubergine for 20 minutes or until golden, adding the tomatoes and chickpeas for the last 10 minutes of cooking time. Using tongs, turn the aubergine once during cooking time.

Meanwhile, fill a large saucepan with water, add a pinch of salt and bring to the boil. Add the pasta and cook until al dente (see pasta packet for cooking time). Drain and refresh under cool running water. To save time, the pasta can be cooked the night before.

To make the dressing, whisk the garlic, parsley, lemon juice and 4 teaspoons of water together in a small bowl.

Place the pasta, aubergine, tomatoes, chickpeas and spinach in a mixing bowl. Drizzle over the dressing, season with salt and pepper and toss to combine.

To serve, place the salad in a serving bowl and sprinkle over the feta. Enjoy!