Roast carrot & bean salad with feta
Get all of your 5-a-day with this super healthy salad. Tasty, easy and perfect for lunch leftovers
Dukkah-crusted aubergine steaks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 25g blanched hazelnutstoasted
- 1 ½ tsp cumin seedstoasted
- 1 ½ tsp fennel seedstoasted
- 1 large auberginetrimmed and sliced lengthways into 4 thick steaks
- 2 tbsp olive oil
- juice 1 orangezest of 0.5
- 175g couscous
- small pack mintleaves picked and finely chopped
- 2 tbsp pomegranate seeds
- 150g pot natural yogurt
Nutrition: per serving
- kcal543
- fat24g
- saturates4g
- carbs61g
- sugars16g
- fibre9g
- protein16g
- salt0.2g
Method
step 1
To make the dukkah, lightly crush the hazelnuts, cumin and fennel seeds, and a pinch of salt using a pestle and mortar. Heat oven to 180C/160C fan/gas 4 and heat a griddle pan over a medium heat. Brush the aubergine steaks with 1 tbsp olive oil, griddle for 8-10 mins each side until charred and completely softened, then place on a parchment-lined baking tray. Divide the orange zest between the steaks, then top each with the dukkah. Bake for 5-10 mins until the dukkah looks toasted. Boil the kettle.
step 2
Put the couscous in a heatproof bowl, add 225ml boiling water and cover with cling film. Leave to stand for 5 mins, then fluff up the couscous with a fork. Mix together the orange juice, remaining olive oil, the mint and some seasoning. Add to the couscous and stir. Divide the couscous between 2 plates, top with the aubergine steaks and sprinkle with the pomegranate seeds. Serve with a dollop of yogurt.
