Sticky tamarind roasted aubergine and feta salad
Marinated in the rich, antioxidant rich high quality extra virgin olive oil and a delicious mix of spices and tamarind - sticky, sweet and sour - great for adding to salads or as a side dish, you can even cook them on the BBQ.
Ingredients
2 aubergines
100g feta cheese
200g freekeh, cooked
3 tbsps pomegranate seeds
3 tbsps almonds, roughly chopped
10 mint leaves, finely chopped
For the marinade
3 cloves of garlic, crushed
1/2 lemon, juiced
2 tbsp tamarind paste
1 tbsp date molasses or honey
1 tbsp ground cumin
1 tbsp ground coriander
1/2-1 tsp cayenne pepper
Pinch of salt
4 tbsps extra Virgin Olive Oil
Method
1. Preheat the oven to 180°c, Gas Mark4 and line a baking tray with parchment paper.
2. Place the marinade ingredients in a small bowl and whisk together to combine.
3. Place the aubergines in a large bowl and generously coat with the marinade. Cover and leave in the fridge for 1 hr.
4. Place the freekeh in a small bowl, crumble in the feta, chopped mint and a good glug of extra virgin olive oil and toss to coat. Serve the freekeh in a pile in the middle of the plate and top with the aubergine wedges.
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