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Sweet eggplant and lentil salad with haloumi
Sweet eggplant and lentil salad with haloumi
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Middle Eastern-inspired warm lentil salad with sautéed vegetables, wilted greens, and crispy golden haloumi. A stylish, satisfying meat-free option perfect for spring.
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 4 Lebanese eggplants, thinly sliced crossways (see note)
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 4 tomatoes, coarsely chopped
  • 200g chargrilled mixed capsicums, sliced
  • 400g can lentils, rinsed, drained
  • 500g haloumi, sliced
  • 150g baby spinach leaves
  • 40.00 ml shredded fresh basil leaves
  • Crusty bread, to serve
Instructions:
  • In a large deep frying pan over medium-high heat, sauté eggplant in 1 tablespoon oil until golden and tender, about 5-7 minutes. Transfer to a plate.
  • Heat 1 tablespoon of oil in a frying pan over medium-high heat. Cook onion and garlic until soft, about 5 minutes. Add tomato and capsicum, cook until tomato softens, about 5-7 minutes. Toss in lentils and eggplant, cook until heated through, about 1-2 minutes. Season to taste.
  • Heat the remaining oil in a frying pan over medium-high heat. Cook the haloumi, turning occasionally, until golden brown, which should take 1-2 minutes.
  • Combine the spinach and basil into the lentil mixture, then enjoy with haloumi and bread.

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