A colourful and tasty salad with Middle-Eastern inspired flavours. This salad is great alongside my Mediterranean lamb with pita, or is filling enough to have alone as a larger portion.
You'll Need:
2 cups eggplant, diced
2 cups lentils, rinsed & drained
½ cup red capsicum, diced
2 cups spinach, washed
½ small red onion, thinly sliced
⅓ cup mint, chopped
2 tablespoons pumpkin seeds
2 tablespoons olive oil
1 tablespoon sumac*
2 tablespoons vinegar
2 tablespoons plain Greek yoghurt
2 tablespoons tahini
1 tablespoon lemon juice
Method:
Preheat oven to 200°C.
Combine eggplant, olive oil and half the sumac together in a bowl.
Arrange eggplant on a baking tray and roast for about 30min, until soft.
Combine onion, vinegar and remaining sumac in a small bowl.
In another bowl, mix together yoghurt, tahini and lemon juice.
Toss capsicum, spinach, lentils, mint and pumpkin seeds together in a large bowl.
Arrange eggplant on top, then top with onion rings and tahini dressing.
*Sumac can often be found at ethnic food stores
Makes 2 Serves
Comments