Roasted Aubergine Salad With Wheatberries

Roasted Aubergine Salad With Wheatberries

Cook up this tasty aubergine salad in celebration of World Vegan Day on 2nd November. We love the addition of fragrant mint leaves, as well as the crunch from the pomegranate seeds. Serve with warm flatbreads for a healthy, yet filling, lunch or supper.
Serves 2
Total Time
35 Minutes
1 aubergine, cut into 1.5cm-thick rounds
1.5 tbsp of olive oil
1 tbsp of tahini
Juice of 1⁄2 an orange
1⁄2 small garlic clove, finely grated
300g pack of Waitrose & Partners Wheatberries, Lentils & Green Vegetables
10 mint leaves, shredded
1 salad onion, finely sliced
50g of pomegranate seeds
Step 1

Preheat the oven to 220°C, gas mark 7. Brush the aubergine slices on both sides with 1 tbsp of oil, then season and roast for 20-25 minutes, turning halfway, until golden.

Step 2

Meanwhile, for the dressing, stir together the tahini, orange juice and garlic; season. Stir in 1-2 tbsp of water, until you have the consistency of single cream.

Step 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 of oil. Divide between two plates and top with the aubergine and tahini dressing to serve.

Recipe courtesy of Waitrose World Vegan Day

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