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.