- 2 aubergines
- 75g buckwheat
- 50g dried dates
- 1 orange
- 2 tbsp sesame seeds
- 50g peppery salad mix
- ½ x 200g feta
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 150ml boiling water
- 1.
Heat your oven to 220°C/Fan 200°C/Gas 7. Trim the tops off the aubergines and cut in half lengthways. Slice into large chunks. Tumble into a large roasting tin and drizzle over 1 tbsp oil. Sprinkle in a little salt and pepper and toss till the aubergines are evenly coated. Slide into the oven and roast for 20 mins.
- 2.
Meanwhile, tip the buckwheat into a pan and cover with 150ml boiling water. Return to the boil, then reduce to a simmer. Pop a lid on the pan and cook for 15 mins. When the buckwheat is cooked, drain it and rinse with cold water to cool. Shake dry and set aside in a large bowl.
- 3.
Roughly chop the dates into small pieces and slide into a bowl. Grate in the orange zest and squeeze in the juice. Pour in 1 tbsp oil and sprinkle in a little salt and pepper. Pour the orange and date dressing over the buckwheat and stir to combine.
- 4.
When the aubergines have cooked for 20 mins, remove the tin from the oven. Scatter over 2 tbsp sesame seeds. Return the aubergines to the oven for a further 2-3 mins, till the seeds are golden.
- 5.
Scoop the sesame aubergines into the bowl with the buckwheat. Add the salad leaves and fold through. Divide the salad onto plates, crumble over half the pack of feta and serve.
- Tip
It can only get feta
Your leftover feta will keep wrapped in the fridge for a few days. Turn it into pasta salad by tossing with cooked pasta, sliced red onions, olives, chopped tomatoes and a gloss of olive oil. Sprinkle with a little leftover dried oregano to serve.
