Serves: Serves 4
Prep Time: 20 minutes
Cook Time: 45 minutes
 
INGREDIENTS

• 2 eggplants, cubed
• 1 tin chickpeas
• 5 tablespoons olive oil
• 1kg Tri Tip
• 2 teaspoons coriander seeds
• ½ teaspoon black peppercorns
• ½ teaspoon ground cinnamon
• 1 teaspoon sea salt
• ½ red onion, halved, thinly sliced
• 1 cup parsley, roughly chopped
• 2/3 cup mint leaves
• 100g feta cheese
• 1 tablespoon pomegranate molasses
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced

METHOD
Pre-heat the oven to 180°C fan bake. Put the eggplant and chickpeas into a large roasting dish, pour over 3 tablespoons of the olive oil, mix well then put into the oven to roast for 45 minutes or until soft and sweet.
 
While the eggplant is cooking remove the meat from the fridge, drizzle with olive oil and rub this all over each piece. In a mortar and pestle combine the coriander seeds, peppercorns, cinnamon and sea salt and grind until fine. Sprinkle this spice mixture evenly over the meat. Heat a lidded BBQ and when hot put the meat on the grill and sear all sides before shutting the lid and cooking until to your liking. Turn once while the lid is on so that the outer surface goes a lovely dark brown. Remove from the heat, loosely cover and leave to sit for 10 minutes.

If you don’t have a BBQ then heat a frying pan over a high heat, add in oil and sear the pieces on all sides. Put into an oven at 200°C and cook to your liking.
 
Arrange the eggplant and chickpeas in a salad bowl. Add in most of the onion, herbs and cheese and mix well before topping with the meat and the remaining onions, herbs and feta.
 
In a little jar combine the remaining 2 tablespoons of olive oil, the pomegranate molasses, vinegar and garlic. Season with sea salt and freshly ground black pepper then put on the lid and shake well. Pour this dressing over the salad before serving.