Buckwheat with charred baby aubergines served on a decorative plate

Buckwheat with charred baby aubergines

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(2 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4

Make the most of buckwheat with our healthy, low-calorie veggie lunch. Aubergines, lentils, walnuts, spring onions, dried cherries and goat's cheese pack a real flavour punch

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal441
  • fat14g
  • saturates2g
  • carbs61g
  • sugars5g
  • fibre8g
  • protein13g
  • salt0.3g


  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    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
    Rapeseed oil

    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…

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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