Aubergine, butternut squash and Pomegranate Salad

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INGREDIENTS
Aubergine
Butternut Squash
Baby Spinach
Red Onions
Pomegranate
Olive Oil
Garlic Puree
Cracked Black Pepper
Sea Salt

METHOD
Cut Aubergines into six long strips drizzle with olive oil and season with salt pepper and crushed garlic, then char-grill or you can jut dice and oven bake for 15 minutes on 180 degrees
Dice Butternut Squash drizzle with Olive Oil, season with salt and pepper then bake in oven on 200 degrees for 15 minutes until soft
Cut Pomegranate in half and knock our with a large spoon the put on jai cloth and bleed
Wedge Red Onions Season with salt & Pepper and drizzle with olive oil the bake for 10 minutes on 200 degrees

Cool Vegetables then combine with baby spinach the sprinkle over Pomegranate

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