Sorry, you need to enable JavaScript to visit this website.

Discover how simple it is to introduce our superfoods and snacks into your favourite meals.

We’ve selected some sweet and savoury feel-good recipes that we think you’ll love!

Now its your turn to give them a try and share your creations with us. Don’t forget to tag us @NaturesHeartUK.

zhoug roasted aubergines with crunchy chickpeas and goldenberry pumpkin seed buckwheat salad

Roasted aubergine and buckwheat salad

Feeds 2 | Preparation time mins

What to do:

  1. Preheat the oven to 180Fan/200*C and line two baking trays with parchment paper.
  2. Slice the aubergine half lengthways and score the flesh. Arrange on one tray, face up and rub with the zhoug paste and 1 tbsp olive oil. Roast for 30-40 minutes until tender.
  3. Toss the drained chickpeas with 1 tbsp olive oil, the arrowroot powder, ground cumin, salt, and black pepper. Roast on the second tray for 20-30 minutes until crispy, turning over halfway through.
  4. Drizzle the tomatoes with olive oil, add a pinch of salt and black pepper and roast on the tray for 20 minutes.
  5. Meanwhile, cook the buckwheat according to packet instructions, drain and leave to one side. Stir through the sliced spring onion, fresh parsley, goldenberries and pumpkin seeds.
  6. Serve the roasted aubergines on top of the buckwheat salad and top with roasted crunchy chickpeas, the tomatoes, pomegranate yoghurt and some extra goldenberries and seeds.


  • Olive oil

  • 2 medium aubergines

  • 2 tbsp zhoug paste

  • 1 tin chickpeas, drained.

  • 2 tsp arrowroot powder

  • 1 tsp ground cumin

  • 12 cherry tomatoes

  • 100g buckwheat

  • 2 spring onions, sliced.

  • Chopped fresh parsley.

  • 100g dried goldenberries

  • 40g pumpkin seeds

  • Salt and black pepper

  • 2 tbsp pomegranate arils

  • 4 tbsp coconut or almond yoghurt

Dried goldenberries,Pumpkin seeds