Nutrition and extra info
Nutrition: Per serving
Ingredients
Aubergine
oh-ber-geen
Although it’s technically a fruit (a berry, to be exact), the aubergine is used as a…
Spring onion
sp-ring un-yun
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Buckwheat
buhk-weet
Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Walnut
wall-nut
Walnuts are one of the most popular and versatile of all nuts. When picked young, they’re…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Chilli
chill-ee
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
Method
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.
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