pomegranate glazed aubergines and courgette tabbouleh

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Pomegranate glazed aubergines and courgette tabbouleh

Pair pomegranate-glazed aubergines and an easy courgette tabbouleh for a low-effort, big-flavour dinner. Roast or barbecue the aubergines.

2 large aubergines, halved lengthways

2 tbsp pomegranate molasses

1 tbsp maple syrup

1 tsp cumin seeds, crushed

Olive oil for drizzling

For the tabbouleh

180g quinoa, ideally a mixture of white, red and black

3 tbsp extra-virgin olive oil

Juice ½ lemon

1 small garlic clove, chopped

200g cherry tomatoes, sliced

1 courgette, coarsely grated

30g parsley, roughly chopped

4 mint sprigs, leaves picked and roughly chopped

For the dressing

3 tbsp tahini

Squeeze lemon juice

3 tbsp ice-cold water

Ingredients

Ingredients