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Zhoug Roasted Aubergines With Chickpeas & Goldenberry Buckwheat Salad

Ingredients

  • Olive oil
  • 2 medium aubergines
  • 2 tbsp zhoug paste
  • 1 tin chickpeas, drained
  • 2 tsp arrowroot powder
  • 1 tsp ground cumin
  • 12 cherry tomatoes
  • 100g buckwheat
  • 2 spring onions, sliced
  • Chopped fresh parsley
  • 100g dried goldenberries
  • 40g pumpkin seeds
  • Salt and black pepper
  • 2 tbsp pomegranate arils
  • 4 tbsp coconut or almond yoghurt

Method

A richly flavoured, light yet hearty vegan and gluten-free dinner or lunch that is packed with fresh vegetables, wholesome grains and colour. Juicy tender roasted aubergine, crunchy protein-packed chickpeas and chewy zingy goldenberries make for a feast for the senses. A quick and easy meal option that works well both warm and cold – save leftovers for lunch the next day.

The amplified flavour of a gentle roast in the oven is next to none – it truly shows the magic of fresh produce. They turn wonderfully rich in flavour especially roasted aubergines that we’ve used here.

Serves: 2

  1. Preheat the oven to 180Fan/200*C and line 2 baking trays with parchment paper. Slice the aubergine in half lengthways and score the flesh. Arrange on one tray, face up and smother with the zhoug paste and 1 tbsp olive oil. Roast for 30-40 minutes until tender.
  2. Pat the chickpeas dry, toss with 1 tbsp olive oil, the arrowroot powder, ground cumin and some salt and black pepper. Roast on the second tray for 20-30 minutes until crispy, turning over halfway through. Drizzle the tomatoes in a little olive oil and some salt and black pepper and roast on the tray for 20 minutes.
  3. Meanwhile, cook the buckwheat according to packet instructions, drain and leave to one side. Stir through the sliced spring onion, fresh parsley, goldenberries and pumpkin seeds.
  4. Serve the roasted aubergines on top of the buckwheat salad, topped with roasted crunchy chickpeas, the tomatoes, pomegranate and yoghurt and some extra goldenberries and seeds.