Eggplant and Lentil Salad

A colourful and tasty salad with Middle-Eastern inspired flavours. This salad is great alongside my Mediterranean lamb with pita, or is filling enough to have alone as a larger portion.


salad in a bowl

You'll Need:

2 cups eggplant, diced

2 cups lentils, rinsed & drained

½ cup red capsicum, diced

2 cups spinach, washed

½ small red onion, thinly sliced

⅓ cup mint, chopped

2 tablespoons pumpkin seeds

2 tablespoons olive oil

1 tablespoon sumac*

2 tablespoons vinegar

2 tablespoons plain Greek yoghurt

2 tablespoons tahini

1 tablespoon lemon juice


Method:

Preheat oven to 200°C.


Combine eggplant, olive oil and half the sumac together in a bowl.

Arrange eggplant on a baking tray and roast for about 30min, until soft.


Combine onion, vinegar and remaining sumac in a small bowl.

In another bowl, mix together yoghurt, tahini and lemon juice.


Toss capsicum, spinach, lentils, mint and pumpkin seeds together in a large bowl.

Arrange eggplant on top, then top with onion rings and tahini dressing.


*Sumac can often be found at ethnic food stores


Makes 2 Serves