Warm Aubergine Salad

I love aubergines and generally always have one or two in the fridge, especially at this time of year when they are in season. I've previously raved about their versatility. This extends to their inclusion in salads too where their "meatiness" makes for a more substantial and satisfying dish, with this flavour-packed warm salad being the perfect example. I've included an easy dressing which incorporates cashew butter- it's ideal for those times when you crave a creamy dressing but don't want to wait for cashew nuts to soak.

Three great health benefits: beneficial for brain health, good source of fibre, boosts immunity.

Serves 1 as a main dish
Enjoy immediately

Ingredients:
1 aubergine (mine weighed 300g), chopped into bitesized cubes
2-3 tbsp olive oil
Sea salt and black pepper
2 handfuls rocket
1/4 cup walnut pieces
3 tbsp pomegranate seeds

For the salad dressing:
1 tbsp smooth cashew butter
3 tbsp extra virgin olive oil
Juice of 1/2 lemon
1 tsp Dijon mustard
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees C.
2) Place the aubergine in a roasting tin and season with salt and pepper. Drizzle with the olive oil, ensuring that all of the aubergine pieces are evenly coated. Roast for 20 minutes.
3) Meanwhile, make the salad dressing by whisking together the cashew butter, extra virgin olive oil, lemon juice, Dijon mustard and salt & pepper. This will make more dressing than you need but you can keep the excess in an airtight container in the fridge.
4) Place the rocket in a serving dish or bowl and top with the warm aubergine, walnut and pomegranate. Drizzle with the dressing. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats