Buckwheat with charred baby aubergines

aubergines buckwheat cherries fibre gluten free goat's cheese grains green lentils healthy lentils low calorie spring onions walnuts

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Source

Ingredients

350g baby aubergines , halved

8 whole spring onions , tops trimmed

250g buckwheat

2 tbsp cold pressed rapeseed oil

1 x 400g can green lentils , drained

30g dried cherries , roughly chopped

8 walnut halves, finely chopped

1 lemon , juiced

½ tsp chilli flakes

small bunch dill , finely chopped

30g soft goat’s cheese , crumbled

Method

Heat the grill to its highest setting. Spread the aubergines out on a baking sheet, cut-side up, and grill for 10-15 mins until they begin to soften and blister.

Meanwhile, heat a griddle pan over a high heat. Add the spring onions and cook on each side for 5-6 mins until softened and charred. Remove with tongs and set aside.

Bring a medium-sized pan of water to the boil. Tip the buckwheat into a frying pan and dry fry over a medium heat for 3 mins until lightly toasted. Add the buckwheat to the boiling water and cook for 4-5 mins. Drain and toss with the oil. Leave to cool down for 5 mins.

Toss the warm buckwheat, lentils, cherries, walnuts, lemon juice, chilli and most of the dill in a bowl. Spread out on a serving plate and top with the aubergines, charred spring onions, remaining dill and goat’s cheese.