Roasted Aubergine Pomegranate Salad
This vibrant Middle Eastern-inspired salad features wedges of caramelised roasted aubergine and red pepper tossed in a tangy pomegranate molasses glaze. Served over a bed of fluffy bulgur wheat with fresh cucumber, aromatic mint, and crunchy pistachios, it is a healthy and flavorful meal perfect for warm days.
Instructions
- 1
Preheat the oven to 180°C (160°C fan).
- 2
Cut the aubergine (1) into 6-8 long wedges and slice the red peppers (1) into thick strips.
- 3
Toss the vegetables with half of the molasses (4 tbsp) and olive oil (2 tbsp). Roast for 20 minutes, then increase heat to 200°C for 10 minutes until caramelised.
- 4
Prepare the bulgur (75 g) according to package instructions, then drain well.
- 5
Mix the remaining molasses (2 tbsp), olive oil (1 tbsp), and lemon juice (1 tsp) in a small bowl.
- 6
Finely slice the cucumber (0.25) and fresh mint (3 sprig). Combine with the bulgur and pomegranate seeds (2 tbsp).
- 7
Toast the pistachios (2 tbsp) in a dry pan until fragrant, then roughly chop.
- 8
Divide the bulgur between plates, top with roasted vegetables, and drizzle with dressing. Garnish with toasted nuts and reserved [to_garnish null fresh mint].
Nutrition Facts
Per portion