Eggplant and Lentil Salad

5.0 6 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...

Coconut Dhal

25 min

Chickpea Ratatouille

1 h

Chopped Asian Salad

20 min

Brussel Sprouts Salad with Cranberries and Almonds

50 min

Spicy Eggplant, Chickpeas and Chicken

30 min

Bean and Broccoli Fritters with Mango Salad (Diabetes)

25 min

Indian-style fish with yoghurt sauce, potatoes and vegetables

1 h

Shredded Brussels Sprout Salad with Bacon and Cranberries

20 min

Vegan Green Pea Fritters

20 min

Steamed Leeks

25 min

Versatile chunky soup

50 min

Almond Crusted Salmon with Asparagus Tagliatelle

35 min