Dukkah-crusted aubergine steaks

• blanched hazelnuts↗25g g

  toasted

• cumin seeds↗1 ½ tsp tsp

  toasted

• fennel seeds1 ½ tsp tsp

  toasted

• large aubergine↗1

  trimmed and sliced lengthways into 4 thick steaks

• olive oil↗2 tbsp tbsp
• orange↗juice 1

  juice 1, zest of 0.5

• couscous↗175g g
• mint↗small pack

  leaves picked and finely chopped

• pomegranate seeds↗2 tbsp tbsp
• pot natural yogurt150g g

Step-by-step instructions

1. 1

   To make the dukkah, lightly crush the hazelnuts, cumin and fennel seeds, and a pinch of salt using a pestle and mortar. Heat oven to 180C/160C fan/gas 4 and heat a griddle pan over a medium heat. Brush the aubergine steaks with 1 tbsp olive oil, griddle for 8-10 mins each side until charred and completely softened, then place on a parchment-lined baking tray. Divide the orange zest between the steaks, then top each with the dukkah. Bake for 5-10 mins until the dukkah looks toasted. Boil the kettle.

2. 2

   Put the couscous in a heatproof bowl, add 225ml boiling water and cover with cling film. Leave to stand for 5 mins, then fluff up the couscous with a fork. Mix together the orange juice, remaining olive oil, the mint and some seasoning. Add to the couscous and stir. Divide the couscous between 2 plates, top with the aubergine steaks and sprinkle with the pomegranate seeds. Serve with a dollop of yogurt.