BUCKWHEAT WITH CHARRED BABY AUBERGINES

Buckwheat with charred baby aubergines image

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

Provided by Esther Clark

Time 35m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 441 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium