Skip to main content

22 Oct, 2023

Aubergine, orange & pine nuts with tahini and mint

This warm aubergine salad is perfect on its own or served with an early Autumn BBQ whilst the sun is still warm enough for al fresco dining. Earthy flavours are brought to life with the zingy orange and fresh herbs.


Serves 2-4.


  • 1 aubergine, cut into half moons
  • 200g chickpeas
  • ½ tsp fennel seeds
  • 75ml olive oil
  • Juice 1 orange
  • ½ tsp cumin powder
  • 1 tbsp maple syrup
  • ½ tsp Maldon salt
  • Cracked black pepper
  • 1 orange
  • 100g kale, finely sliced
  • Olive oil
  • Pinch salt
  • Pinch Pepper

For the tahini dressing

  • 100g tahini Juice
  • 2 lemons
  • 1 tsp maple syrup
  • ½ tsp salt
  • Cracked black pepper

To top:

  • 50g pinenuts, toasted
  • Handful mint, finely chopped
  • Handful coriander, finely chopped


  1. Place the aubergine, chickpeas and fennel seeds in a large mixing bowl. Combine the olive oil with the juice of 1 orange, the cumin powder, maple syrup, salt and pepper. Pour this over the aubergine and mix with your hands ensuring that everything is covered in the marinade.
  2. Tip the aubergine and chickpeas onto a large baking tray and roast in the oven for 25-30 minutes until the aubergine is golden and soft throughout. The chickpeas should be golden and crisp.
  3. Meanwhile, peel the other orange and cut into segments.
  4. Finely slice the kale and massage it with olive oil, salt and pepper.
  5. To make the tahini dressing, combine the tahini, lemon juice, maple syrup and salt in a small mixing bowl until smooth.
  6. To assemble the dish, place the kale on a large serving platter, add the aubergine, chickpeas and orange segments. Drizzle over the tahini dressing, fresh herbs and toasted pine nuts.