Angela Nicolettou has created for us a delicious vegan salad full of flavour and goodness. Try it!
Roast eggplant and lentil salad
Ingredients
Roast eggplant (see previous recipe)
1 cup dried green lentils
1 carrot, finely diced
1 onion, finely diced
1 stalk celery, finely diced
1 clove garlic, finely diced
2 bay leaves
1 cup parsley leaves
1 cup mint leaves
Extra virgin olive oil
Red wine vinegar
Pomegranate molasses
Pomegranate seeds, for garnish (optional)
Method
In a medium saucepan heat 2 tbs olive oil and sauté the diced onion, carrot and celery until soft. Add the lentils, bay leaves, garlic and stir. Add about 3 cups of water and simmer for 20 mins or until lentils are just cooked. Drain and remove bay leaf.
Make a dressing by mixing ¼ cup olive oil with 1 tbs red wine vinegar and some salt and pepper. Place lentils in a bowl and add the herbs and the dressing. Gently mix.
To serve, place the lentil salad in a serving dish and arrange the roasted eggplant pieces on top. Drizzle with a little extra pomegranate molasses and garnish with some fresh pomegranate seeds and some parsley leaves. Serve warm or at room temperature.
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