Devices & Accessories
Eggplant and Lentil Salad
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 powder⅛ - ¼ tsp
-
salt divided, plus extra, to season, to taste1 tsp
-
black pepper, ground divided, plus extra, to season, to taste¾ tsp
-
honey divided2 tsp
-
extra virgin olive oil divided, plus extra to grease60 g
-
lentil, dried, any type pre-cooked240 g
-
fresh mixed herbs1 bunch
-
garlic clove1
-
Dijon mustard1 tsp
-
raspberry vinegar30 g
-
water ice-cold2 tsp
-
raisin, all varieties1 - 2 tbsp
-
Halloumi200 g
-
mint leave, fresh to garnish
Nutrition per 1 portion
Calories
1099 kcal /
4598 kJ
Protein
47.7 g
Fat
53.5 g
Carbohydrates
114.7 g
Fibre
23.2 g
Saturated Fat
20 g
Sodium
2136.1 mg
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