Grilled Aubergines

Slice the aubergines lengthwise into 1cm thick slices and then crosshatch the flesh with a sharp knife. Drizzle with plenty of extra virgin olive oil and sprinkle with a little salt. Grill until the surface begins to brown and the flesh becomes silky and soft.

Serve topped with oat cream, pomegranate seeds and Good4U Garlic & Herb Salad Topper.