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Serving size
Ingredients
Ingredients
- 200g seasonal mixed tomatoes
- 80g rocket
-
160g almond yoghurt (Nuts)(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
-
500g puy lentils & wholegrain quinoa(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 unwaxed lemon
- 2 tbsp maple syrup
- 2 tbsp tahini (Sesame)
- 1 handful of fresh flat-leaf parsley
- 40g flaked almonds (Nuts)
-
2 tbsp Middle Eastern spice mix(galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 2 tbsp pomegranate molasses
- 2 aubergine
Allergens
Contains:
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 120Kcal | 525Kcal |
| 501kJ | 2196kJ | |
| Fat | 6.7g | 29g |
| of which saturates | 0.8g | 3.7g |
| Carbohydrates | 11g | 48g |
| of which sugars | 3.9g | 17g |
| Protein | 3.7g | 16g |
| Salt | 0.06g | 0.27g |
| Fibre | 3.1g | 13g |
Vegan
Prep in 10
1/3 daily fibre
8 plants
Low sat fat
Aubergine Traybake with Tahini Dressing
Here is a one-dish traybake featuring soft gooey aubergine and tomatoes tossed in middle eastern spices. Bung into the oven with fibre-packed wholegrains and tangy pomegranate molasses. Dollop with creamy almond yoghurt to bring it all together. Easy peasy lemon squeezy.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Halve the aubergines lengthways and cut into large chunks. Place onto a large baking dish with the whole tomatoes. Toss with the maple syrup, molasses, spice mix, 3 tbsp oil and a pinch of sea salt. Bake for 25-30 mins, until golden and cooked through.
- Make the dressing. Zest then quarter the lemon. In a bowl, combine the yoghurt, tahini, lemon zest and a pinch of sea salt. Roughly chop the parsley.
- After 25-30 mins of roasting, remove the tray from the oven and roughly mash the tomatoes. Stir in the lentil and quinoa mix then scatter over the almonds. Roast for another 5 mins.
- Stir the parsley and rocket through the roasted veg and grains. Dot the tahini dressing over the top and garnish with lemon wedges.
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