Flat Bread with Aubergine and Raw Veg

Ingredients

• 1 aubergine, cut into 1 inch pieces
• 1 tsp olive oil
• 2 flatbreads or wraps, ideally GF or wholegrain
• 1 carrot, peeled and finely sliced
• 100g Spring Greens, finely sliced
• Handful Mint, roughly chopped
• Handful Coriander, roughly chopped
• 1 tsp sesame seeds
• Pinch Malden Salt
• Pinch black pepper

For the tahini dressing:

• 1 tbsp tahini
• 1 tbsp rapeseed oil
• Juice 1 lemon
• 1 tbsp honey
• 2 tbsp water

Method

1. Preheat your oven to 180 degrees.
2. Place the aubergine on a baking tray and drizzle over the oil, salt and pepper. Roast in the oven for 20 minutes or so until soft on the inside and crispy on the outside.
3. Make the dressing by placing all the ingredients in a food processor and blitzing until combined.
4. Assemble the wrap by placing all the raw veg on the bottom and topping with the cooked aubergine, herbs and then pour over the dressing and sprinkle with sesame seeds.