Sumac-Roasted Eggplant and Lentil Salad

A colourful, Middle Eastern-inspired salad with roasted eggplant, lentils and a creamy tahini and yoghurt dressing. Filling enough to eat on its own, or wonderful alongside my Mediterranean-style lamb (check out the recipe here).

You'll Need:

1 medium eggplant

2 cups lentils, rinsed and drained

½ cup red capsicum, diced

2 cups baby spinach

Half a small red onion, thinly sliced

2 tablespoons olive oil

1 tablespoon sumac*

2 tablespoons plain or Greek yoghurt

2 tablespoons tahini

1 tablespoon lemon juice

Salt

2 tablespoons mint, chopped

2 tablespoons pumpkin seeds (or dukkah)

Method:

Preheat oven to 200°C.

Cut eggplant in half, and score lengthways and across. Place cut side up on a baking tray.

Combine sumac, olive oil and a little salt, then brush over eggplant.

Roast eggplant for about 20 minutes, until soft.

Arrange spinach on a serving plate, then top with pieces of eggplant, capsicum, lentils, and onion.

Mix together yoghurt, tahini and lemon juice, and dollop over the salad.

Sprinkle over mint and pumpkin seeds or dukkah before serving.

*Sumac can often be found at ethnic food stores

Serves 4 as a side