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    Roasted aubergine salad with wheatberries

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    Roasted aubergine salad with wheatberries

    Preparation time: 10 minutes
    Cooking time: 25 minutes

    Serves: 2


    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. 

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