Devices & Accessories
Eggplant and Lentil Salad
Prep. 10 min
Total 40 min
2 portions
Ingredients
-
eggplant cubed (½-1 in.)14 oz
-
red onions sliced (¼ in.)3 oz
-
red bell peppers cubed (½-1 in.)3 ½ oz
-
⅛ tsp chili flakes, driedchili powder⅛ - ¼ tsp
-
salt divided, plus extra, to season, to taste1 tsp
-
ground black pepper divided, plus extra, to season, to taste¾ tsp
-
honey divided2 tsp
-
extra virgin olive oil divided, plus extra to grease2 oz
-
lentils pre-cooked8 ½ oz
-
mixed herbs, fresh1 bunch
-
garlic clove1
-
Dijon mustard1 tsp
-
1 oz white balsamic vinegarraspberry vinegar1 oz
-
water ice-cold2 tsp
-
raisins1 - 2 tbsp
-
Halloumi7 oz
-
fresh mint leaves to garnish
Difficulty
easy
Nutrition per 1 portion
Sodium
2135.8 mg
Protein
47.6 g
Calories
4556.6 kJ /
1089.1 kcal
Fat
52.9 g
Fibre
22.8 g
Saturated Fat
19.4 g
Carbohydrates
113.8 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Fabulous 50+
5 Recipes
United States
United States
You might also like...
Chicken with Roasted Red Pepper and Squash (Diabetes)
55 min
Spicy Beef with Red Peppers
30 min
Lemon Caper Salmon with Ribbon Squash
35 min
Lemon Garlic Salmon
2 h 20 min
Coleslaw with Thermomix® Cutter
10 min
Heirloom Tomato and Zucchini Lasagna (Matthew Kenney)
4 h 20 min
Spicy Eggplant, Chickpeas and Chicken
30 min
Salmon, Quinoa, Feta and Vegetable Salad
50 min
Fish and Zucchini
35 min
Salmon and Basmati Rice with Dill Cream Sauce
40 min
Texas Caviar
15 min
Protein Boosted Crêpes
45 min