Roasted aubergine with walnut salsa

INGREDIENTS

• 2 large aubergines
• 4 tbsp olive oil
• coarse sea salt and freshly ground black pepper
• 85g/3oz walnuts
• 60g/2¼oz pickled walnuts
• 1 tbsp walnut
• 2 tbsp cider vinegar
• 1 garlic
• ¼ tsp chilli
• 2 tsp walnut oil
• 1 tbsp chopped parsley
• 1 tbsp chopped coriander
• 75g/2¾oz goats’ cheese, crumbled
• seeds from ½ pomegranate