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A gorgeous salad that tastes and looks ways fancier than it is to put together! Add your pick of protein-rich food to turn it into a meal - we vote for cubed tofu or grilled fish! Thanks to food writer Delaney Mes for sharing this tasty recipe with us. For more on Delaney head to her website here.


1 eggplant
3 tbsp olive oil
250g soba noodles
1 tbsp pomegranate molasses
1 tbsp balsamic vingear
1 tbsp olive oil
1 clove garlic, crushed
1/2 lemon, zest and juice
1 small bunch fresh mint, finely chopped
1/2 pomegranate, seeds removed
1 tbsp pine nuts, optional


  1. Cut the eggplant into half-centimetre rounds, and then each round into quarters. Place on a roasting tray and drizzle generously in olive oil. Sprinkle with sea salt, and roast at about 200C for about 25 minutes, until the eggplant is golden brown and the edges start to char.

  2. Cook soba noodles according to packet instructions, then rinse well under cold water.

  3. In a large bowl, place the pomegranate molasses, balsamic vinegar, olive oil, garlic and lemon zest and juice. Whisk together well, then add the soba noodles, eggplant, and mint.

  4. Gently toss, and garnish with pomegranate seeds and pine nuts.