Roasted Aubergine & Tahini Salad

Charred aubergine, fragrant herbs and Merchant Gourmet Persian-Style Quinoa & Lentils come together in this vibrant salad. Finished with a silky tahini dressing and bursts of sweet pomegranate, it's a fresh and satisfying lunch or light dinner.

Written by Merchant Gourmet
30 minutes Serves 2 Beginner
Roasted Aubergine & Tahini Salad
Ingredients
  • 1 large aubergine
  • 1 pouch Merchant Gourmet Persian-Style Rice & Lentils
  • 1 small bunch parsley, finely chopped
  • Handful fresh mint leaves, finely chopped
  • Seeds of 1 pomegranate
  • Olive oil
  • Tahini Dressing
  • 1 tbsp tahini
  • Juice of 1 lemon
  • Water, as needed
  • Splash extra virgin olive oil

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Persian Style Rice & Lentils
Persian Style Rice & Lentils
250G
  1. Slice the aubergine lengthways into thick slices and brush lightly with olive oil.
  2. Cook on a hot griddle pan or barbecue until tender and deeply charred on both sides.
  3. Heat the Merchant Gourmet Persian-Style Quinoa & Lentils according to the packet instructions.
  4. Stir through the chopped parsley and mint.
  5. In a small bowl, mix the tahini with the lemon juice. Add a little water gradually until you have a smooth, spoonable consistency, then stir through a splash of extra virgin olive oil.
  6. Arrange the grilled aubergine on a serving platter.
  7. Spoon over the quinoa and lentil mixture.
  8. Drizzle with the tahini dressing.
  9. Scatter over the pomegranate seeds and serve.

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