Roasted Aubergine & Tomato Couscous Salad with Goat's Cheese - Ainsley Harriott

Ingredients

• 1 large aubergine, cut into 2cm cubes
• olive oil, for drizzling
• sea salt & freshly ground black pepper
• ½ tsp ground cumin
• handful of cherry tomatoes
• 1 x packet of Ainsley Roasted Vegetable Couscous
• small bag of rocket or mixed salad leaves
• 120g goat’s cheese, crumbled or chopped
• balsamic glaze, for drizzling