INGREDIENTS
1 aubergine - cubed
1 tablespoon rose Harissa
2 tablespoons olive oil
150g kalettes
1 avocado
2 tablespoons pomegranate seeds
1 pouch cooked puy lentils
2 tablespoons shelled pistachio nuts
Dressing
1 clove crushed garlic
Juice 1 lime
3 tablespoons olive oil
2 teaspoons maple syrup
Salt & Pepper
METHOD
Coat the aubergine in the rose Harissa and 2 tablespoons of olive oil. Season and roast at 210 degrees for 15 minutes.
Shake all the dressing ingredients in a jar.
Steam the kalettes for 2 minutes.
Slice the avocado into a rose.
Warm up the lentils.
Plate up the ingredients as in the photo. Drizzle with the dressing and sprinkle with pomegranate seeds and pistachios.