Buckwheat with charred baby eggplants

• young eggplants↗350g g

  cut in half

• whole green onions↗8

  tops trimmed

• buckwheat↗250g g
• cold-pressed rapeseed oil↗2 tbsp tbsp
• green lentils↗1 x 400g can

  drained

• dried cherries↗30g g

  coarsely chopped

• walnuts↗8

  halves, finely chopped

• lemon↗1

  juiced

• chili↗½ tsp ½ tsp

  flakes

• dill↗small bunch

  finely chopped

• soft goat cheese↗30g g

  crumbles

Step-by-step instructions

1. 1

   Preheat the grill to the highest temperature. Place the eggplants on a tray, cut side up, and grill for 10–15 minutes until they begin to soften and puff up.

2. 2

   Meanwhile, heat a grill pan over high heat. Add the green onions and fry on each side for 5–6 minutes until they become soft and browned. Remove with tongs and set aside.

3. 3

   Bring a medium saucepan of water to a boil. Transfer the buckwheat to a pan and toast over medium heat for 3 minutes until it browns. Add the buckwheat to the boiling water and cook for 4–5 minutes. Drain and mix with oil. Let cool for 5 minutes.

4. 4

   In a bowl, combine the warm buckwheat, lentils, cherries, walnuts, lemon juice, chili and most of the dill. Plate and top with the eggplants, browned green onions, remaining dill and goat cheese.