Aubergine salad recipe | Sainsbury`s Magazine

Ingredients

• 1 aubergine
• 2 tbsp extra-virgin olive oil
• 100g dried quinoa
• ½ onion, diced
• 1 garlic clove, crushed
• 200g kale or cavolo nero, tough stalks discarded, roughly torn
• juice of ½ lemon
• 1 tsp tahini
• 1 tsp harissa paste
• 80g pomegranate seeds
• 100g vegetarian feta cheese, crumbled