We've called this a salad but really it is very versatile and is great as a bruschetta topping or as a chunky dip to eat with pitta. Once made, it will keep for up to 3 days in the fridge.

Walnut, Aubergine, and Pomegranate Salad

Serves 4

Prep time: 15 minutes | Cook time: 45 minutes

Ingredients

• 2 medium aubergines
• 50g walnuts
• 4 spring onions, finely chopped
• 1 garlic clove, chopped
• 1-2 tbsp lemon juice
• 3 tbsp olive oil
• Handful coriander leaves, chopped
• Handful parsley leaves, chopped
• ½ pomegranate, seeds removed
• 1 tbsp pomegranate molasses
• Salt and pepper to taste

Method

1. Char-grill the aubergines over a gas flame until the skin is blistered black and the flesh feels soft. Alternatively place the aubergines on a baking tray and roast whole in a hot oven for 45 minutes or until soft.
2. Place the aubergines on a plate to cool, then peel away and discard the charred skin and chop the flesh. Place the chopped aubergine in a colander sitting on a plate to allow any juice to drain out.
3. Roast the walnuts in the oven at 180c for 5-8 minutes until they are just lightly golden and smell aromatic. Allow to cool, then chop roughly.
4. Place the finely chopped spring onions and garlic in a mixing bowl.
5. Stir in the chopped aubergine, lemon juice and olive oil, walnuts and 2 tablespoons of pomegranate seeds.
6. Add the chopped herbs to the aubergine mix.
7. Season well with salt and pepper, then spoon onto a serving plate or dish. Scatter over the remaining pomegranate seeds and drizzle with the pomegranate molasses.
8. Serve with toasted pitta.

Delicious food photography by Rob Wicks of Eat Pictures.

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