Name: Warm Aubergine, Pistachio and Pomegranate Salad
Cook time: 25 min
Yield: 2
Ingredients: 2 small aubergines (about 300g), halved lengthways and cut into ½cm slices; 200g green beans, trimmed; Olive oil; 1 large garlic clove, crushed; 1tbsp za’atar, plus extra to serve, optional; Pinch of dried red chilli flakes, optional; 1 x 250g pouch cooked mixed grains (we like to use one that has quinoa in it for protein); Handful of pistachios (about 50g), toasted and roughly chopped; Grated zest of 1 lemon; Handful of pomegranate seeds (about 80g); Handful of mint (about 15g), roughly chopped

VMG Recipes