Make the most of buckwheat with our healthy, low-calorie veggie lunch. Aubergines, lentils, walnuts, spring onions, dried cherries and goat's cheese pack a real flavour punch
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
Method
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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.
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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.
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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.
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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.