- 350g baby aubergines, halved
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 8 whole spring onions, tops trimmed
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 250g buckwheat
Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …
- 2 tbsp cold pressed rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 x 400g can green lentils, drained
- 30g dried cherries, roughly chopped
- 8 walnut halves, finely chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 1 lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- ½ tsp chilli flakes
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- small bunch dill, finely chopped
- 30g soft goat’s cheese, crumbled
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.