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Buckwheat & Charred Eggplant
A warm buckwheat and lentil salad with charred baby eggplant, walnuts, dill and goat's cheese — hearty and full of texture.
Main
Ingredients
- 350g baby eggplants, halved
- 8 whole spring onions, tops trimmed
- 250g hulled buckwheat*
- 2 tbsp extra virgin olive oil*
- 400g pre-cooked lentils*
- 30g dried sultanas, chopped*
- 8 walnuts, finely chopped*
- 1 lemon, juiced
- ½ tsp chilli flakes
- Small bunch dill, finely chopped
- 30g soft goat's cheese, crumbled
Method
- 1Heat the grill to its highest setting. Spread the eggplants out on a baking sheet, cut-side up, and grill for 10–15 mins until they begin to soften and blister.
- 2Meanwhile, 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.
- 3Bring 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 8–10 mins. Drain and toss with the oil. Leave to cool down for 5 mins.
- 4Toss the warm buckwheat, lentils, sultanas, walnuts, lemon juice, chilli and most of the dill in a bowl. Spread out on a serving plate and top with the eggplants, charred spring onions, remaining dill and goat's cheese.
Ingredients marked with an asterisk (*) can be found in the Wholefoods section at Trader & Co.