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Adagio Eggplant and Chickpea Feta Salad with Lamb Chop

• 1 19 fluid oz can chickpeas, drained and rinsed
• 1 large Windset Farms^TM Adagio^TM eggplant, cubed
• 1/2 cup canola oil
• 1/2 small Windset Farms Gusto^TM hot pepper, seeded and finely chopped
• 1 teaspoon kosher salt
• 9 sprigs fresh cilantro, finely chopped
• 5 fresh mint leaves, finely chopped
• 10 Windset Farms^TM Concerto^TM tomatoes, halved
• 1/2 cup feta, crumbled

Dressing

• 1/4 cup extra virgin olive oil
• 2 teaspoons sherry vinegar
• 1 small clove garlic, finely minced
• 1 small shallot, finely minced
• 1 lemon, zested and juiced
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt

Heat a large non-stick skillet over medium/high heat and add the canola oil. Add the cubed Adagio^TM eggplant, the hot pepper and the salt. Cook the eggplant until nicely browned, about 7 minutes. Remove from the heat and cool slightly.

Whisk together all the ingredients for the dressing. Add the eggplant, chickpeas, cilantro and the mint and mix well. When the mixture has reached room temperature, top with the crumbled feta and serve.

Serves four.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.