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.

4

20m

15m

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

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.

Serve with mint sprigs

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.