Roasted aubergine & pepper salad with mint, walnuts & pomegranate

This is a great lunch, side dish or a component part of a mezze platter. It’s really simple but works really well as you have smoky, sweet, crunchy and fresh notes with the roasted aubergine, pomegranate seeds, walnuts and fresh bursts of the mint.

You’ll need just 6 ingredients to make this salad which I think would serve 2 people as a starter or side dish.

Ingredients:

• 1 red pepper

• 1 aubergine

• handful of walnuts

• a handful of fresh mint leaves

• 1/4 cup (about a handful) of pomegranate seeds

• 2 tbsp tahini

Method:

1. Prick the aubergine and pepper with a fork and place into the oven at 200 degrees c for around 45 minutes until charred

2. Once the aubergine and pepper have slightly cooled, spoon the flesh from the inside of the aubergine onto a plate and cut the pepper into rough pieces

3. Scatter the aubergine flesh and pepper pieces onto a plate and sprinkle with the remaining ingredients

4. Drizzle over the tahini and season with salt to taste