Griddled aubergine with lentils and satay dressing
Serves: 2Prepare & Cook:
80ml coconut cream
4 tbsp spinneysFOOD Peanut Butter
2 tbsp ketjap manis
1 aubergine (approx 300g)
2 tbsp olive oil
250g Waitrose Puy Lentils & Quinoa
coriander leaves, to garnish (optional)
Whisk the coconut cream, peanut butter and ketjap manis until smooth. Pour into a pan set over a low heat and gently warm through.
Slice the aubergine into 0.5cm rounds, brush all over with the oil and season. In batches, cook in a griddle pan set over a high heat for 3-5 minutes, turning halfway, or until soft and charred.
Cook the lentils and quinoa according to pack instructions then divide between plates. Top with the griddled aubergine and garnish with coriander leaves, if you like. Drizzle over half the satay sauce and serve the rest on the side.