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Roasted aubergine salad with wheatberries
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Preparation time: 10 minutes
Cooking time: 25 minutes
1 aubergine, cut into 1.5cm-thick rounds
11⁄2 tbsp olive oil
1 tbsp tahini
1⁄2 orange, juice
1⁄2 small garlic clove, finely grated
300g pack Waitrose & Partners Wheatberries, Lentils & Green Vegetables
10 mint leaves, shredded
1 salad onion, finely sliced
50g pomegranate seeds
1 Preheat the oven to 220°C, gas mark 7. Brush the aubergine slices on both sides with 1 tbsp oil, then season and roast for 20-25 minutes, turning halfway, until golden.
2 Meanwhile, for the dressing, stir together the tahini, orange juice and garlic; season. Stir in 1-2 tbsp water, until you have the consistency of single cream.
3 Heat the wheatberries, lentils and green vegetables according to pack instructions, then toss with the mint, salad onion, pomegranate seeds and remaining 1⁄2 tbsp oil. Divide between 2 plates and top with the aubergine and tahini dressing to serve.
Typical values per serving:
low in saturated fat/source of protein/1 of your 5 a day/vegan