Fennel and Aubergine Salad

1 aubergine, chopped
1 butternut pumpkin, chopped
1/2 small onion, finely sliced
1 fennel bulb finely sliced
1 can of organic chickpeas
small handful of flatleaf parsley, chopped

Dressing

3 tbsp olive oil
2 tbsp cider vinegar
1/2 lemon, juice and zest
1 tsp English mustard
1 tsp manuka honey
salt and freshly ground black pepper
sesame and sunflower seeds

Turn oven on to 180 degrees.  Add the chopped aubergine to a pan with olive oil and fry till soft, remove from heat.  Roast the butternut pumpkin in the over for 20 minutes or until the pumpkin is golden brown.  Allow the aubergine and pumpkin to cool.  Finely slice the onion and fennel bulb.  Combine all of the above with the chickpeas.  For the dressing, combine the olive oil, cider vinegar, lemon juice and zest, English mustard and manuka honey, salt and pepper.  Stir well.

Drizzle the dressing over the salad and garnish with seeds.