Mediterranean Lentil salad 

Ingredients (serves 2)

  • 225g uncooked puy lentils
  • 1 large aubergine
  • 3-4 tablespoons olive oil
  • 1 red pepper
  • 2 yellow peppers
  • 1 onion, halved
  • 3 bay leafs
  • 10 cherry tomatoes, sliced lengthways in quarters

Dressing

  • 4 tbsp lemon juice
  • 3 tbsp olive oil
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh mint
  • Salt and freshly ground pepper to taste.




Method 


  • Preheat the oven to 200 degrees Celsius.
  • Cut Aubergines lengthways in quarters, then slice each quarter inch into 1 inch chunks. 
  • Drizzle the chunks in the olive oil, sprinkle with salt, and place on a baking tray in the oven for 20-30 minutes (or until soft and brown), turning the halfway through cooking.
  • Half the peppers lengthways, remove the seeds and pith, brush lightly with olive oil and place side down in oven for 30 mins or until skins have charred. Once cooked, remove from oven, allow to cool and slice into small strips.
  • Meanwhile, place the lentils in a saucepan with plenty of cold water (water should cover lentils by 2 or 3 inches), the onion halves and the bayleaves. Bring to the boil and reduce to simmer until lentils are soft (approx 30 minutes). You may need to add more water throughout the process, so keep an eye on it and ensure they don’t burn or dry out. Once cooked, strain lentils through a sieve and rinse with cold water, discarding the onion and bay leafs.
  • Mix all the dressing ingredients together in a jar until combined.
  • Mix everything together in a serving bowl, leave to stand for 30 minutes, and serve. Note this salad is best served at room temperature.

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