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Eggplant and Lentil Salad
5.0 4 ratings
Prep. 10 min
Total 40 min
2 portions
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Ingredients

  • eggplant, medium-sized cubed (1.5 cm/2.5 cm)
    395 g
  • red onion sliced (.5 cm)
    85 g
  • red bell pepper cubed (1.5 cm-2.5 cm)
    100 g
  • chilli powder
    ⅛ - ¼ tsp
    ⅛ tsp chili, dried, flake
  • salt divided, plus extra, to season, to taste
    1 tsp
  • black pepper, ground divided, plus extra, to season, to taste
    ¾ tsp
  • honey divided
    2 tsp
  • extra virgin olive oil divided, plus extra to grease
    60 g
  • lentil, dried, any type pre-cooked
    240 g
  • fresh mixed herbs
    1 bunch
  • garlic clove
    1
  • Dijon mustard
    1 tsp
  • raspberry vinegar
    30 g
    30 g white balsamic vinegar
  • water ice-cold
    2 tsp
  • raisin, all varieties
    1 - 2 tbsp
  • Halloumi
    200 g
  • mint leave, fresh to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 2136.1 mg
Protein 47.7 g
Calories 4598 kJ / 1099 kcal
Fat 53.5 g
Fibre 23.2 g
Saturated Fat 20 g
Carbohydrates 114.7 g

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