Eggplant and Lentil Salad

5.0 5 ratings

Prep. 10 min

Total 40 min

2 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Fabulous 50+ CA 5 Recipes
Canada

You might also like...

Maple Teriyaki Salmon with Rice and Broccoli

30 h

Teriyaki Salmon with Edamame and Cucumber (Diabetes)

50 min

Miso Mushrooms Toast with Tahini Yogurt

45 min

Whole roast broccoli with romesco sauce

45 min

Squash and Beetroot Couscous with Chickpeas and Tahini Dressing

45 min

West African Peanut Soup with Chicken

50 min

Aubergine, Chickpea and Chicken Curry

30 min

Asian Rice and Vegetable Sauté (TM6 Metric)

45 min

Miso Mushroom Toast with Tahini Yogurt

45 min

Spicy Eggplant, Chickpeas and Chicken

30 min

Steamed Frittata Egg Cups

45 min

Aubergine and Lentil Salad

40 min