Aubergine, Pine Nut and Labneh Salad

Ingredients

Cooks in:45 minutes        Serves:2

• 2 large aubergines
• 2 Tbsp sumac
• 1 Tbsp dried chilli flakes
• Olive oil
• Sea salt flakes, to taste
• 2 Tbsp pine nuts, toasted until lightly golden and fragrant
• About 20 mint leaves, rinsed
• Zest of 1 lemon
• 10 small labneh balls (or ricotta)

Dressing

• Pomegranate Molasses, to taste
• Pomegranate seeds (arils), to garnish

What to do

1. Pre-heat your oven to 180C. Slice the aubergines into discs, about 1cm thick

2. Season with the chilli, sumac, salt and pepper and olive oil and lay them flat on a baking tray

3. Oven roast for 35-45 minutes until cooked through and golden. Remove from the oven and lay out on a platter.

4. Top with the toasted pine nuts, mint leaves, lemon zest labneh and a drizzle of pomegranate molasses. Finish off with a scattering of pomegranate seeds and serve immediately.

Find more of Ishay's recipes on her blog Food And The Fabulous

Share this recipe