Green Shakshuka
2022-01-11
After all the food we have had over the festive season, its time to detox,...
Roasted Aubergine & Lentil Salad
Prep 15 mins
Cooking 30 mins
Serves 4
This decadent Roasted Aubergine & Lentil Salad is super easy to prepare, its loaded with protein and veg and brought to life with a deliciously spiced yoghurt dressing. Enjoy it to the max!
What you will need
- FOR THE AUBERGINES
- FOR THE SALAD
- 2 large aubergines
- ½ red onion, sliced into petals
- ± 4 Tbsp olive oil
- 1 garlic clove, finely grated
- ± 2 tsp Natural Herbs & Spices Vegetable & Savoury
- 2 Tbsp lemon juice
- FOR THE YOGHURT SAUCE
- 1 Tbsp olive oil
- ½ cup double cream yoghurt
- 1-2 tsp Natural Herbs & Spices Vegetable & Savoury
- 1 Tbsp lemon juice
- 400g tinned lentils, drained and rinsed
- 1 Tbsp olive oil
- ½ cup mint leaves
- ½ tsp Natural Herbs & Spices Vegetable & Savoury
- ½ cup parsley leaves
- FOR THE SALAD
- 2 cups fresh rocket
- 100g feta cheese
Method
Start off by preheatting the oven to 200˚C.
Slice the aubergines in half. Then using a small sharp paring knife, make deep criss cross cuts in each half.
Drizzle generously with olive oil and season well with Natural Herbs & Spices Vegetable & Savoury Seasoning. Make sure the olive oil and seasoning get into the cuts.
Place the aubergines cut side down on a heavy based metal baking tray. Roast in the oven for 25-30 minutes depending on the size of the aubergines.
You want the cut side well caramelised and the interior completely tender.
While the aubergines are roasting, make the salad.
In a bowl combine the red onion, garlic, lemon juice, olive oil and Natural Herbs & Spices Vegetable & Savoury Seasoning. Toss to mix and if you have time, leave the onions to marinade for a few minutes.
Then add the lentils, mint, parsley and rocket. Toss to mix well. Finish the salad with chunky slices of feta and season with a little extra Natural Herbs & Spices Vegetable & Savoury Seasoning.
For the yoghurt sauce, whisk all the ingredients together in a small bowl.
To serve, plate the roasted aubergines on top of a bed of the lentil salad.
Dollop generously with some yoghurt sauce and enjoy!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
