Another seasonal one for ya, using up the confit garlic and tahini dressing you’re bound to have left over from the green bean number of t’other day, well yesterday in fact.
Oven roast some fat slices of aubergine with a smattering of olive oil, salt and pepper.
Get they to a serving plate, top with confit garlic and tahini dressing (thickened in the fridge overnight!), pumpkin seeds, sunflower kernels and mixed micro shoots.
Give it a dash of olive oil and some more salt and pepper, and we’re up.