Aubergines are still in season but not for long so I am making the most of this humble vegetable with this hearty and flavoursome salad. It’s ridiculously simple but thanks to the harissa paste and pomegranate molasses it really packs a punch of flavours! The coroner yogurt really brings this dish together so make sure to not leave it out! It’s a great salad to store in the fridge for few days, so you can also make a bigger batch in advance and enjoy it throughout the week.

Ingredients: Serves 2-3 people

1 aubergine – cut into about 1cm slices
1 tbsp of harissa paste
2 tsp of pomegranate molasses
Around 250gr of cooked green or Puy lentils (tinned are fine too!) 3 tbsp of coconut yogurt (I use Coconut Collab)

1 small handful of parsley – finely chopped 1 small handful of mint – finely chopped
A generous sprinkle of pumpkin seeds
2 tbsp of olive oil

Salt & pepper to taste

Brush the aubergine slices with some oil and grill them on a griddle pan on both sides for few minutes. You might need to do this in batches.
Mix the remaining oil with the harissa paste. Brush this mixture onto the aubergine after they are grilled. Set onto one side any leftover paste.

Toast the pumpkin seeds in a frying pan until they start to “pop”.
Add the cooked lentils to large bowl, add in the chopped parsley and mint with some salt and pepper and the remaining harissa paste. Mix everything very well.
Spread the lentils on a serving platter and add the aubergine slices on top. Drizzle with the coconut yogurt, pomegranate molasses and sprinkle the toasted pumpkin seeds on top. Enjoy!