Aubergine, pear and ginger salad

Simple Too, p. 216

Ingredients

  • 2 aubergines, cut into 3–4cm chunks (700g)
  • 85ml olive oil
  • 50g roasted salted cashew nuts
  • 1 tbsp pomegranate molasses
  • 1 conference pear, peeled and thinly sliced (130g)
  • 1 red chilli, thinly sliced
  • 10g coriander leaves, roughly chopped
  • 20g ginger, peeled and sliced into thin strips
  • Fine sea salt

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