Ingredients
2 aubergine
2 tbsp aged balsamic vinegar (Sulphites)
1 courgette
2 tbsp maple syrup
2 tbsp Mindful Chef Middle Eastern spice mix
1 handful of fresh mint
1 red onion
1 pomegranate
250g steamed brown basmati rice
2 tbsp tahini (Sesame)
240g tenderstem broccoli
250g puy lentils & wholegrain quinoa
4 smoked garlic cloves
Cooking Instructions
Preheat the oven to 220C / fan 200C / gas mark 7. Thinly slice the aubergines lengthways, keeping the stalk intact. Roughly chop three-quarters of the onion. Slice the courgette into 1/2cm-thick half-moons.
Transfer the veg onto a large, lined baking tray and toss with the spice mix, 2 tbsp oil and sea salt. Roast for 20 mins, then press and spread the aubergine slices out like a fan. Brush with half the aged balsamic and roast for another 10 mins, until soft.
Meanwhile, halve the pomegranate and remove all the seeds. Pick the mint from the stalks and finely chop. Finely dice the remaining onion. Place everything in a bowl with the remaining aged balsamic. Season with sea salt.
Thinly slice the garlic. Trim the broccoli. Heat a frying pan with 2 tsp oil on medium-high heat. Cook the garlic and broccoli for 2-3 mins, until golden. Add 2 tbsp water, cover with a lid and steam for 3 mins, until cooked. Season with sea salt.
Heat a medium saucepan with 1 tsp oil on medium heat. Add the lentil and quinoa mix and rice and cook for 3-4 mins, until piping hot. Stir in the roasted onion and courgette. Season with sea salt and black pepper. In a bowl, mix the tahini, maple syrup and 1 tbsp water.
Serve the aubergines topped with pomegranate salsa and tahini dressing, with the mixed grains and broccoli on the side.
