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®.

Sign up for free More information

Also featured in

Fabulous 50+ CA 5 Recipes
Canada

You might also like...

Quinoa Salad with Spiced Butternut Squash and Courgettes

50 min

Chicken and Bulgur Soup

40 min

Vegetarian Tacos

No ratings

Layered veggie-loaded pesto pasta

30 min

Lemon Garlic Salmon

2 h 20 min

Black Bean and Avocado Wrap

15 min

Aubergine and Lentil Salad

40 min

Bruschetta with white bean purée and gremolata

15 min

Bean ratatouille with halloumi

30 min

Green Goddess Salad

10 min

Sweet potato lentil pie

50 min

Pasta with Beetroot Sauce and Feta Cheese

40 min