Put some colour into your office lunch with this vegan noodle dish. This salad makes a great lunch on its own or for dinner pair it with grilled fish or marinated chicken skewers
Ingredients
| 1 | Eggplant (Main) |
| 3 Tbsp | Olive oil |
| 250 g | Soba noodles (Main) |
| 1 Tbsp | Pomegranate molasses |
| 1 Tbsp | Balsamic vinegar |
| 1 Tbsp | Olive oil |
| 1 clove | Garlic, crushed |
| ½ | Lemons, zest and juice |
| 1 small bunch | Fresh mint, finely chopped |
| ½ | Pomegranates, seeds removed |
| 1 Tbsp | Pine nuts, optional |
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Directions
- Cut the eggplant into half-centimetre rounds, and then each round into quarters. Place on a roasting tray and drizzle generously in olive oil. Sprinkle with sea salt, and roast at about 200C for about 25 minutes, until the eggplant is golden brown and the edges start to char.
- Cook soba noodles according to packet instructions, then rinse well under cold water.
- In a large bowl, place the pomegranate molasses, balsamic vinegar, olive oil, garlic and lemon zest and juice. Whisk together well, then add the soba noodles, eggplant, and mint. Gently toss, and garnish with pomegranate seeds and pine nuts.
