3 red onions, quartered and sliced
4 plum tomatoes, quartered
4-6 garlic clove, peeled and left whole
1 eggplant, thickly sliced
extra virgin olive oil
2 tsp finely chopped rosemary leaves
2 tsp chopped thyme
400g canned chickpeas, drained and rinsed
1 tbsp Balsamic vinegar
175g Feta cheese, crumbled
freshly ground salt and black pepper

Chop together fresh ingredients sprinkle over baby leaf salad lettuce, rinsed and dried, and drizzle dressing atop the salad to taste. Sprinkle some salt and pepper and serve!