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Roasted aubergine with walnut salsa
Fruit and vegetables
2 large
aubergines
1
garlic
clove, crushed
¼ tsp
chilli
flakes
1 tbsp chopped
parsley
1 tbsp chopped
coriander
seeds from ½
pomegranate
Cooking ingredients
4 tbsp
olive oil
85g/3oz
walnuts
, chopped
60g/2¼oz pickled
walnuts
, chopped
1 tbsp
walnut
pickling liquid
2 tbsp cider
vinegar
2 tsp
walnut oil
Dairy, eggs and chilled
75g/2¾oz goats’ cheese, crumbled
Other
coarse sea salt and freshly ground black pepper
Back to recipe
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