Buckwheat with charred baby aubergines

Make the most of buckwheat with our healthy, low-calorie veggie lunch. Aubergines, lentils, walnuts, spring onions, dried cherries and goat's cheese pack a real flavour punch

  • Prep:15 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 441
  • fat 14g
  • saturates 2g
  • carbs 61g
  • sugars 5g
  • fibre 8g
  • protein 13g
  • salt 0.3g


  • 350g baby aubergines, halved
  • 8 whole spring onions, tops trimmed
  • 250g buckwheat
  • 2 tbsp cold pressed rapeseed oil
  • 1 x 400g can green lentils, drained
  • 30g dried cherries, roughly chopped
  • 8 walnut halves, finely chopped
  • 1 lemon, juiced
  • ½ tsp chilli flakes
  • small bunch dill, finely chopped
  • 30g soft goat’s cheese, crumbled


  1. Heat the grill to its highest setting. Spread the aubergines out on a baking sheet, cut-side up, and grill for 10-15 mins until they begin to soften and blister.

  2. Meanwhile, heat a griddle pan over a high heat. Add the spring onions and cook on each side for 5-6 mins until softened and charred. Remove with tongs and set aside.

  3. Bring a medium-sized pan of water to the boil. Tip the buckwheat into a frying pan and dry fry over a medium heat for 3 mins until lightly toasted. Add the buckwheat to the boiling water and cook for 4-5 mins. Drain and toss with the oil. Leave to cool down for 5 mins.

  4. Toss the warm buckwheat, lentils, cherries, walnuts, lemon juice, chilli and most of the dill in a bowl. Spread out on a serving plate and top with the aubergines, charred spring onions, remaining dill and goat’s cheese.

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