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For the aubergine

  • Aubergine- fingerling 1.5 kg
  • Sesame seeds 100 g
  • Ground black pepper 5 g

For the cauliflower

To serve

  • Beetroot, cooked 500 g
  • Pak Choi 100 g
  • Seasoning (salt+pepper) 1 g
  • Ground Cumin 3 g
  • Caraway seeds 3 g
  • Rapeseed oil 50 ml

To plate up

  • Pomegranate Seeds 100 g
  • Kumquats 140 g
  1. For the aubergine

    • Char the aubergine over a naked flame until the aubergine is totally soft.
    • Scrap off the charred skin and roll in sesame seeds and pepper.
    • Set aside in the fridge.
  2. For the cauliflower

    • Break down the cauliflower into small florets, chop the stalk into small chunks.
    • Blanch the cauliflower florets and stalk in salted water until tender.
    • Drain well and transfer ½ of the florets, stalks and cashew nuts into a liquidiser.
    • Add the HELLMANN’S Vegan Mayo.
    • Blitz until smooth and pass through a fine sieve.
    • Keep the puree warm for service
  3. To serve

    • Sauté the cauliflower florets in a pan with the diced beetroot, carraway and cumin for 2 minutes and season.
    • When the cauliflower develops a nicely toasted crust, add pak choi for 30 seconds.
    • Season with salt and pepper.
    • Pan fry the aubergine on all sides.
  4. To plate up

    • Spoon the cauliflower puree into the centre of the plate.
    • Spoon the cauliflower and beetroot mix on top of the puree.
    • Place 2 of the pan-fried aubergine on top.
    • Garnish with pomegranate seeds and slices of raw kumquat.