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
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