Ingrédients
- 1 large aubergine
- 1 x 250g pouch of Persian-Style Quinoa & Lentils
- 1 tbsp tahini
- 1 lemon
- 1 small bunch parsley
- Handful mint leaves
- 1 pomegranate
- Olive oil
Méthode
- Slice the aubergine horizontally, drizzle with olive oil and grill on a heated griddle pan or BBQ.
- Mix the Persian Grains with the chopped mint and parsley.
- Mix the tahini with lemon juice and water as it thickens then add a splash of extra virgin olive oil.
- Lay the grilled aubergine slices onto a plate, top with the grains and drizzle over the dressing.
- Scatter over some pomegranate seeds and serve.
