Potato and Aubergine Salad

Potato and Aubergine Salad

Syns per serving 1/2

Serves 4

200 g new potatoes, sliced into rounds

2 aubergine and 2 courgettes, sliced into rounds

frylight

salt and pepper

1-2 tsp cumin seeds

1 tsp black onion seeds

4 tbsp pomegranate seeds

fresh mint leaves, to garnish

a pinch of paprika, to garnish

For the dressing

1 red chilli, deseeded and roughly chopped

2 garlic cloves, crushed

100 g fat-free natural fromage frais

juice of 1 orange

juice of 1 lemon

1/2 tsp ground cinnamon

1 tsp ground cumin

1/2 pack of fresh mint leaves

1/2 pack of fresh coriander

Boil the potatoes for 10 min, or until just tender, then drain.

Preheat your grill to high. Spray the potato, aubergine and courgette slices with frylight, season. Grill for 12-15 min, turning and spraying again halfway through cooking, until browned and softened. Arrange on a serving plate.

Using a hand blender or small food processor, blend all the dressing ingredients until fairly smooth. Season, then drizzle evenly over the vegetable slices.

Toast the cumin seeds in a pan over a medium heat for 2 min. Scatter them over the salad with the black onion seeds and pomegranate seeds. Garnish the salad with the mint and paprika.