Name: Buckwheat with charred baby aubergines
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 350g baby aubergines , halved -; 8 whole spring onions , tops trimmed -; 250g buckwheat -; 2 tbsp cold pressed rapeseed oil -; 1 x 400g can green lentils , drained -; 30g dried cherries , roughly chopped -; 8 walnut halves, finely chopped -; 1 lemon , juiced -; ½ tsp chilli flakes -; small bunch dill , finely chopped -; 30g soft goat’s cheese , crumbled -

Ingredients for - Buckwheat with charred baby aubergines

1. 350g baby aubergines , halved

2. 8 whole spring onions , tops trimmed

3. 250g buckwheat

4. 2 tbsp cold pressed rapeseed oil

5. 1 x 400g can green lentils , drained

6. 30g dried cherries , roughly chopped

7. 8 walnut halves, finely chopped

8. 1 lemon , juiced

9. ½ tsp chilli flakes

10. small bunch dill , finely chopped

11. 30g soft goat’s cheese , crumbled

How to cook deliciously - Buckwheat with charred baby aubergines

1 . Stage

Heat the grill to its highest setting. Spread the aubergines out on a baking sheet, cut-side up, and grill for 10-15 mins until they begin to soften and blister.

2 . Stage

Meanwhile, heat a griddle pan over a high heat. Add the spring onions and cook on each side for 5-6 mins until softened and charred. Remove with tongs and set aside.

3 . Stage

Bring a medium-sized pan of water to the boil. Tip the buckwheat into a frying pan and dry fry over a medium heat for 3 mins until lightly toasted. Add the buckwheat to the boiling water and cook for 4-5 mins. Drain and toss with the oil. Leave to cool down for 5 mins.

4 . Stage

Toss the warm buckwheat, lentils, cherries, walnuts, lemon juice, chilli and most of the dill in a bowl. Spread out on a serving plate and top with the aubergines, charred spring onions, remaining dill and goat’s cheese.