Nutrition and extra info
Nutrition: Per serving
Although it’s technically a fruit (a berry, to be exact), the aubergine is used as a…
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Walnuts are one of the most popular and versatile of all nuts. When picked young, they’re…
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
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.
Source: Read Full Article