Aubergine, Couscous & Pomegranate Salad

Topped with feta and pomegranate, this salad makes for a mouthwatering arrangement. Photo / Babiche Martens

Aubergines are best cooked with a generous dash of oil. Once fried, cover tightly with a piece of paper or towel. They will become soft and squishy, which works to make the flavour even better. If you are transporting this salad, you may like to cut the aubergine into bite-size strips.