Roasted Aubergine Wedges with Quinoa, Lentils and Tahini Sauce
Ingredients
- 1 aubergine
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
Tahini sauce
- 2 tbsp plain soy yoghurt
- 1 tbsp tahini
- 2 tsp lemon juice
To serve
- 1 sachet Merchant Gourmet Persian-style Quinoa & Lentils
- 2 handfuls kale
- 2 tbsp pomegranate seeds
- 1 tbsp mint, chopped
Preparation
Preheat the oven to 220°C
Cut the aubergines into wedges
Mix the oil with the cumin and cinnamon, then brush it over the aubergine wedges
Place the wedges, skin-side down, onto a baking sheet and roast for 25 minutes or until soft
Steam the kale for a few minutes to wilt
Heat the contents of the sachet of Merchant Gourmet Persian-Style Quinoa and Lentils, then place onto plates with the kale and top with the roasted aubergine wedges
Meanwhile, whisk dressing ingredients together
Serve drizzled over the wedges and sprinkled with the pomegranate seeds and mint
