Make veggies your main meal with this healthy grilled eggplant, capsicum and lentil salad.
Serves 4
20 mins
Ingredients
- 1 large eggplant, cut lengthways into 5mm slices
- 1 capsicum, trimmed and quartered
- 80ml (¹⁄³ cup) olive oil
- 400g canned lentils, drained and rinsed
- 3 cloves garlic, crushed
- 1 tsp stock powder
- ½ tsp smoked paprika
- 2 tbs pomegranate molasses
- 1 tbs lemon juice
- 60g salad mix
- 50g smoked almonds, chopped, to serve
- Toasted pita bread, to serve
Method
1
Heat a chargrill pan over medium-high heat. Brush the eggplant and capsicum with oil. Season the vegetables well with salt and pepper and grill for 10 mins, turning halfway, until charred and tender. Leave to cool slightly then slice the capsicum.
2
Meanwhile, heat 1 tablespoon of oil in a large frypan over medium heat. Add the lentils and garlic, and fry, stirring for 5 minutes, until lightly golden. Add the stock powder and paprika, and cook for a further 1–2 minutes, until fragrant.
3
Whisk the pomegranate molasses, lemon juice and the remaining 1 tablespoon of oil in a small bowl or jug. Taste and season well.
4
Toss the salad leaves, vegetables and lentils with the dressing and divide amongst 4 plates. Garnish with the smoked almonds and toasted pita bread. Serve immediately.
