• 1 large aubergine
  • 1 tablespoon dhukka (a Moroccan spice mix)
  • Honey
  • 6 tablespoons greek yoghurt
  • Zest and juice of half a lemon
  • Handful of mint
  • Pomegranate kernels
  • 150 grams pine nuts
  • 100 grams flaked almonds
  • 75 grams parmesan cheese
  • 100 milliliters olive oil


  1. Firstly, cut the aubergine into 6 wedges lengthways and rub with salt, pepper, olive oil and the dhukka and roast in an oven at 160degrees C for 40 minutes until tender
  2. Meanwhile, make the lemon and mint dressing by mixing the yoghurt with a handful of chopped mint and the zest and juice of one lemon.
  3. For the pesto, place the pine nuts, almonds, parmesan into a food processor and blitz to a paste. Gradually incorporate the olive oil until you have a pesto consistency.
  4. After about 40 minutes and when the aubergine is tender, drizzle in honey and return to the oven for a further 10 minutes.
  5. Assemble the plate with the dressing on the bottom, aubergine on top with the pesto and pomegranate seeds.