Eggplant, lentil and haloumi salad
Loaded with eggplant, lentils and haloumi, this filling salad is the perfect side or light meal. Try our tahini dressing and top with mint sprigs for a deliciously fresh-tasting dish.
- 1 large (about 375g) eggplant, thickly sliced
- 2 tsp extra virgin olive oil
- 2 garlic cloves, crushed
- 4 large kale leaves, stems trimmed, coarsely torn
- 400g can lentils, rinsed, drained
- 180g haloumi, thickly sliced
- 1/4 cup (40g) smoked almonds, coarsely chopped
- 2 tbs pomegranate seeds
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbs lemon juice
- 2 tsp tahini
- 1 tsp honey
To make the tahini dressing, place the oil, lemon juice, tahini and honey in a small screw-top jar. Seal and shake until well combined. Season.
Heat a large frying pan over medium heat. Spray the eggplant with olive oil spray and cook for 5 mins each side or until golden. Transfer to a plate and spoon a little dressing over each slice, spreading with the back of the spoon. Cover with foil to keep warm.
Heat the oil in the pan over medium heat. Add the garlic and cook, stirring, for 1 min or until aromatic. Add the kale and a little water. Cook for 2 mins or until the kale just wilts. Add the lentils and the remaining dressing. Cook, stirring occasionally, for 2 mins or until heated through.
Meanwhile, heat a small frying pan over high heat. Spray with olive oil spray. Cook the haloumi for 1 min each side or until golden brown.
Arrange the lentil mixture, eggplant and haloumi on a serving platter. Sprinkle with almond and pomegranate seeds to serve.
Serve with mint sprigs