With a few pre-made ingredients, this vegetarian meal is served up in only 30 minutes.

Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.

Ingredients

• 2 large eggplants, thinly sliced

• 1 1/2 teaspoons cumin seeds

• 3 carrots, grated

• 1 1/2 tablespoons lemon juice

• 1 1/2 tablespoons extra-virgin olive oil

• 3 garlic cloves, thinly sliced

• 1/2 long red chilli, finely chopped

• 400g can no-sodium-added chickpeas, drained, rinsed

• 150g baby spinach

• 320g falafels, warmed

• 1/2 cup hummus

Method

• Step 1

  Preheat grill. Line a large baking tray with foil. Arrange eggplant in a single layer. Lightly spray with olive oil and season. Cook, in batches, under grill for 3-4 minutes. Flip over eggplant and cook for another 2-3 minutes or until tender.

• Step 2

  Meanwhile, heat a large frying pan over medium-high heat. Cook cumin seeds for 1 minutes or until fragrant. Transfer to a large bowl with carrot and 1 tablespoon each of lemon juice and oil. Season and toss to coat.

• Step 3

  Heat remaining oil in same frying pan over medium heat. Cook garlic and chilli for 1 minute or until golden. Add chickpeas and cook, stirring, for 2-3 minutes or until hot. Stir through spinach until wilted. Drizzle with remaining lemon juice and season.

• Step 4

  Divide eggplant, carrot salad and spinach mixture between 4 bowls. Top with falafels and a dollop of hummus.