Harissa roasted aubergine with black lentil and herb salad
Serves 6
* 3 aubergines (840g), halved lengthways and flesh scored
* 1 tablespoon harissa paste
* 2 cloves garlic, crushed
* 2 tablespoons pomegranate molasses
* 2 tablespoons finely grated lemon rind
* extra-virgin olive oil, for drizzling
* 210g black lentils
* 500ml water
* handful of flat-leaf parsley leaves, roughly chopped * handful of coriander leaves, roughly chopped
* handful of mint leaves, roughly chopped
* 50g chia seeds
* plain Greek-style yogurt, to serve for the dressing
* 60ml extra-virgin olive oil
* 2 tablespoons balsamic vinegar
* 1 tablespoon pomegranate molasses
* 60ml lemon juice To make the dressing, place the oil, vinegar, pomegranate molasses and lemon juice in a bowl, whisk to combine and set aside.
Preheat the oven to 170°C/gas mark 4. Place the aubergines, cut-side up, on a baking tray lined with non-stick baking paper. Place the harissa paste, garlic, pomegranate molasses and lemon rind in a bowl and mix to combine. Spoon over the aubergines, drizzle with oil and roast for 1 hour or until tender.
Place the lentils and water in a small saucepan over a high heat and bring to the boil. Reduce the heat to medium, cover with a tight-fitting lid and simmer for 20 minutes or until just tender. Drain and refresh under cold running water.
Place the lentils, parsley, coriander, mint and chia seeds in a large bowl. Top with the dressing and toss to combine. Divide the aubergines between serving plates and spoon over the lentil and herb salad.
Top with the yogurt to serve.