Sundried Tomato & Lentil Ragu on a roasted aubergine with pesto dressed salad

Serves 2

Ingredients

• 1 fiid Sundried Tomato & Lentil Ragu
• 2 aubergine
• 1Tbs Olive oil
• 150g cherry tomatoes, quartered
• ½ red onion
• 6 tbsps pesto
• Salt and pepper
• Basil leaves, to garnish

Method

1. Halve the aubergines and score the flesh. Drizzle with olive oil and season with salt and pepper then place into oven at 200 C / 180 C fan for 20 - 25 minutes, until the flesh is soft.
2. Mix cherry tomatoes, red onion and 3 tbsps pesto together in a bowl and lightly season with salt and pepper.
3. Warm your fid Sundried Tomato & Lentil Ragu according to packet instructions.
4. When the aubergine is cooked, place 2 halves on each plate and spoon the Sundried Tomato & Lentil Ragu equally over the aubergines, add half of the tomato salad to each plate.
5. Drizzle with the remaining pesto and garnish with a few basil leaves and a crack of black pepper.