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.
- Serves4
- Cook time15 minutes
- Prep time20 minutes
Ingredients
- 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
Tahini dressing
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbs lemon juice
- 2 tsp tahini
- 1 tsp honey
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
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.Step 5
Arrange the lentil mixture, eggplant and haloumi on a serving platter. Sprinkle with almond and pomegranate seeds to serve.
Recipe tip
Serve with mint sprigs
Nutrition Information
Per Serve
Energy: 2915kJ/697 Cals (34%)
Protein: 36g (72%)
Fat: 34g (49%)
Sat fat: 8g (33%)
Carb: 51g (16%)
Sugar: 10g (11%)
Fibre: 17g (57%)
Sodium: 1729mg (86%)
Eggplant, lentil and haloumi salad
- Serves4
- Cook time15 minutes
- Prep time20 minutes
Ingredients
- 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
Tahini dressing
- 1/4 cup (60ml) extra virgin olive oil
- 2 tbs lemon juice
- 2 tsp tahini
- 1 tsp honey
Description
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.
Method
Step 1
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.Step 2
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.Step 3
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.Step 4
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.Step 5
Arrange the lentil mixture, eggplant and haloumi on a serving platter. Sprinkle with almond and pomegranate seeds to serve.