Category: GHKUK

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

Warm Aubergine, Pistachio and Pomegranate Salad

January 23, 2026
Malt Loaf with Salted Sticky Toffee Butter

January 23, 2026
Granny B’s Steak Bake

January 23, 2026
Green Minestrone with Zesty Pistachio Drizzle

January 23, 2026
Cheat’s Ricotta and Tenderstem Broccoli Pizza

January 23, 2026
Honey Harissa Tear and Share Babka

January 23, 2026
Cherry and Pistachio Pavlova with Tahini Cream

January 23, 2026
Herby Chicken Schnitzel with Warm Potato Salad

January 23, 2026
Harissa Bloody Mary

January 23, 2026
My Go-to Creamy Coconut Lentils

January 23, 2026