Roasted Aubergine with Pesto & Harissa Lentils

Preheat oven to 220°C/200°C fan/gas 7. Boil a kettle.

Trim the Tenderstem Broccoli and cut into thirds. Remove the mint leaves from the stalks and finely chop. Finely chop the Fresh Coriander. Zest and halve the Lemon. Peel the Carrots and cut into matchsticks. Halve the Pomegranate and remove the seeds.

In a large bowl, mix the Maple Syrup, half the Harissa Paste, and 1 tbsp oil.

Halve the Graffiti Aubergine and slice lengthways into 3cm-thick wedges. Coat thoroughly in the harissa mixture.

Place on a lined baking tray and roast for 15-20 minutes until soft and beginning to colour.

Place the Tenderstem Broccoli in a small saucepan, cover with boiling salted water, and boil for 3-4 minutes until tender. Drain into a colander and refresh under cold running water.

Drain and rinse the Black Beluga Lentils. Heat a large frying pan with 1/2 tbsp oil on medium heat until shimmering.

Add the lentils and broccoli to the pan. Season with salt and pepper and cook for 3-4 minutes until piping hot.

Remove from the heat. Stir in the carrots, lemon zest, coriander, mint, and half the pomegranate seeds. Squeeze over a little lemon juice.

In a small bowl, mix the Coconut Yoghurt with a squeeze of lemon juice and a pinch of salt.

Serve the lentil salad topped with the aubergine wedges. Drizzle with the lemon yoghurt and remaining Harissa Paste. Sprinkle over the remaining pomegranate seeds.